Ingredients
- 2 lbs Boneless Chicken Breasts , cut thin (1/2 inch)
- 1/2 C Flour
- 1 tsp Kosher Salt
- 1 tsp Fresh Black Pepper , ground
- 1/2 Stick Butter
- 1/4 C Lemon Juice
- 1/4 C White Wine
- 1/2 C Chicken or Vegetable Broth (may use water)
- 16 Paper Thin Lemon Slices with skin
- 1/2 bunch Flat Parsley, washed, dried, chopped
Servings:
Instructions
- Combine flour, salt and pepper and place in baking dish
- In a large skillet, melt 1/2 butter
- Dust the chicken in the seasoned flour, shake off excess
- Place chicken in melted butter and reduce heat so that it cooks slowly with no color. Turn after 2 minutes.
- Add lemon juice and wine, simmer for 3 minutes
- Remove chicken to serving platter.
- Add stock to pan and increase heat to high and bring to a boil.
- Add remaining butter and simmer until reduced to half, cook 3 - 4 minutes.
- Place lemon slices and parsley over chicken
- Pour sauce over chicken and serve.
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