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Ingredients
- 1 1/2 chicken breast sliced and pounded
- 1/2 cup flour reserve a tablespoon
- Zest of 1/2 lemon
- Juice of a lemon
- 3 tablespoons of extra virgin olive oil
- 1/3 cup Parmigiano Reggiano
- 1 1/3 cup chicken stock
- 4 tablespoons butter
- 2/3 cups of white wine
- 2 eggs
- 2 cloves of garlic
- 1/4 cup chopped parsley keep a few sprigs garnish
Instructions
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Slice and pound the chicken. Add the zest of the lemon to the flour. Coat the chicken in the flour and shake off the excess.
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Beat the eggs add the cheese, salt pepper, and parsley. Drench the chicken in the egg wash.
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In a large sauté pan on medium heat add oil and once hot add the chicken. Don’t overcrowd. Let it brown on both sides and remove until all pieces are done.
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You will be left with a little oil and dripping. Add the butter, 1 tablespoon of the flour, and garlic cloves.
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Stir to form a roux. Add wine and let it evaporate.
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Now add chicken stock and juice of half a lemon.
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Add the chicken back in the sauté pan layering it and let it cook for about 5 to 6 minutes until the chicken is cooked and the sauce has thickened.
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Garnish with parsley and lemon slices.
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Buon appetito!
