Ingredients

2 large chicken breasts, skinless boneless (250-300g / 8-10oz each)

1/4 cup plain/all-purpose flour

1 tsp cooking salt or kosher salt

1 tsp black pepper

2 large eggs

1 tbsp milk (any fat %)

3 tbsp extra virgin olive oil

1 lemon, thinly sliced 0.3cm / 1/8″

50g / 3 tbsp unsalted butter

2 tbsp plain/all-purpose flour

2 cups chicken stock or broth, low sodium

1/3 cup Chardonnay or other dry white wine

1/2 tsp cooking salt or kosher salt (no pepper)

1 tbsp finely chopped parsley (for garnish, optional)

Instructions

Step 1: Cut each chicken breast in half horizontally to create 4 thin steaks.

Step 2: In a small bowl, whisk together eggs and milk; set aside.

Step 3: On a plate, mix flour, salt, and black pepper. Dredge each chicken piece in the flour mixture, shaking off excess, then set aside.

Step 4: Heat the olive oil in a large nonstick pan over medium-high heat.

Step 5: Dip each floured chicken piece into the egg mixture, letting the excess drip off, then place in the hot pan. Cook for 3 minutes until golden, flip, lower heat to medium, and cook for another 4 minutes until cooked through (internal temperature 68°C/155°F). Remove chicken to a plate.

Step 6: Add lemon slices to the pan and cook for about 1 minute until soft and lightly browned, then turn and cook the other side for 30 seconds. Remove to a plate.

Step 7: Wipe the pan clean with paper towels.

Step 8: On medium heat, melt butter in the pan. Stir in 2 tablespoons of flour and cook for 1 minute, stirring constantly. Gradually add half the chicken stock, stirring to dissolve the flour. Then add the remaining stock, white wine, and salt, stirring well.

Step 9: Increase heat slightly and simmer the sauce for 3–4 minutes until it thickens to a syrupy consistency.

Step 10: Return chicken and lemon slices to the pan, spoon sauce over everything, sprinkle with parsley, and serve while hot, using all the sauce.

Tips & Variations

For extra flavor, marinate the chicken briefly in lemon juice and a bit of garlic before dredging in flour.

Substitute chicken broth with vegetable broth for a lighter version.

If you prefer less alcohol, replace the white wine with extra chicken stock and a splash of lemon juice.

Serve with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.

To avoid lumps in the sauce, add the stock gradually while stirring constantly.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They will be juicier but may require a slightly longer cooking time.

Is it necessary to use white wine in the sauce?

White wine adds a bright depth of flavor, but you can substitute it with extra chicken stock and a bit of lemon juice if you prefer a non-alcoholic option.