Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone)

Ingredients

• 4 boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 tablespoons flour
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup white wine
• 1/2 cup chicken broth (or water and bullion cube)
• 1/4 cup fresh parsley, chopped
• 1 large egg, well beaten
• 1/4 cup fresh lemon juice, freshly squeezed

Directions

1. 1

   Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.

2. 2

   Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). It doesn't need to be totally cooked through because it will cook more in the sauce later.

3. 3

   Remove chicken to platter but leave all browned bits in the skillet.

4. 4

   Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.

5. 5

   In a small bowl, whisk together egg and lemon juice. Stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). It will thicken more when you put in the chicken breasts which have a flour coating.

6. 6

   Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. Add chopped parsley.

7. 7

   Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.

8. 8

   HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!