A true family favorite, you will feel like you landed in New York's Little Italy with this Italian-American staple. It's my daughter's favorite dish (maybe because she think's it's named after me?) and she loves to make it for us. Best of all, it comes together in less than an hour! —Anna Francese Gass
4 to 6
1 1/2 to 2 pounds
boneless chicken breast
AP flour for dredging
extra virgin olive oil
parsley, chopped fine, for garnish (optional)
lemons, one juiced and zested, one for garnish
In This Recipe
Slice each chicken breast in half lengthwise and season with salt, garlic powder, and onion powder.
Place flour in a shallow bowl. Beat eggs and water into a second shallow bowl. Place bowls side by side.
Heat a cast iron skillet on medium with the oil until it begins to shimmer.
Dredge the chicken in the flour to fully coat. Then, dip each side in the egg wash, letting the excess drip back into the bowl.
Place them into the hot oil and cook on medium until the egg begins to brown, about 3 to 4 minutes per side. Once cooked through, remove to a side plate.
Once all the chicken is cooked and set aside, add butter to the pan and scrape up all the brown bits. Add 1 tablespoon of the remaining flour into the pan and whisk to combine with the butter.
Add lemon juice, zest, wine, and stock. Allow the sauce to simmer on low for about 10 minutes. It should reduce by half.
Carefully strain the sauce into a bowl or large measuring cup to remove any brown bits.
Place the chicken back into the pan and pour the sauce over it. Garnish with parsley and lemon slices if desired.