This dish is a staple in my house, I make it all the time. I usually serve it with mash potatoes. It is courtesy of Ina Garten. Serves 2. But it is easily doubled. I usually do the prep work ahead and leave the breaded chicken in the fridge for at least and hour before cooking.
2 boneless, skinless chicken breasts
kosher salt and freshly ground pepper
1/2 cup all purpose flour
1 extra large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
3 tablespoons unsalted butter room temperature and divided
1/3 cup freshly squeezed lemon juice, keep the lemon halves
1/2 cup dry white wine
sliced lemon for serving
chopped fresh parsley for serving
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the chicken between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4 inch thick. Sprinkle both sides with salt and pepper.
Mix the flour with 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a shallow dish. In a second plate, beat the egg with 1/2 tablespoon of water together. Place the bread crumbs in a third plate. Dip the chicken in the flour, shake off excess, dip in the egg and then the bread crumbs.
Heat 1 tablespoon of oil in large saute pan over medium heat to medium low. Add the chicken and cook for 2 minutes on each side. I cook them till they are brown ans crispy. Place them on the sheet pan, place in the oven and bake for 5 to 10 minutes. I usually place them in a baking pan.
For the sauce, wipe the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of butter and then add lemon juice. wine, and the reserved lemon halves, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Boil over high heat until the reduced by half, about 2 minutes.
Off the heat add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve over chicken.
I put the sauce in a gravy boat because I found that it made the chicken soggy. I happen to like the crunchiness.