This elegant Italian-American classic features lightly breaded chicken breasts in a bright, lemony butter-wine sauce. Tender, golden, and bursting with fresh citrus flavor—it’s quick enough for weeknights yet impressive for dinner parties. Pair it with pasta, rice, or steamed vegetables for a complete meal!

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 600–700 g total)
• ½ cup all-purpose flour
• Salt and black pepper, to taste
• 2 large eggs
• 2 tablespoons water
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• ½ cup dry white wine (such as Pinot Grigio; substitute with extra chicken broth if preferred)
• ¾ cup chicken broth (low-sodium recommended)
• 2 tablespoons fresh lemon juice (from about 1 lemon)
• 2 tablespoons chopped fresh parsley
• Lemon slices, for garnish

Instructions

1. Prep the Chicken
   Place chicken breasts between two sheets of plastic wrap or parchment and gently pound to an even thickness (about ½ inch) using a meat mallet or rolling pin. This ensures even cooking.
   Season both sides generously with salt and pepper.
2. Dredge and Egg Dip
   Spread the flour on a shallow plate and season lightly with salt and pepper. Dredge each chicken breast in the flour, shaking off excess.
   In another shallow bowl, whisk the eggs with the 2 tablespoons of water until smooth. Dip the floured chicken into the egg mixture, letting excess drip off.
3. Cook the Chicken
   Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.
   Add the chicken (in batches if needed to avoid crowding) and cook for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
   Transfer to a plate and tent loosely with foil to keep warm.
4. Make the Lemon Sauce
   Reduce heat to medium. Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom (this adds amazing flavor).
   Add the chicken broth and lemon juice; bring to a simmer and cook for 2–3 minutes to reduce slightly.
   Stir in the remaining 2 tablespoons of butter until melted and the sauce is silky and slightly thickened.
5. Finish and Serve
   Return the chicken to the skillet, spoon the sauce over the top, and let it warm through for 1–2 minutes.
   Sprinkle with chopped fresh parsley and garnish with lemon slices.

Serving Suggestions

• Over angel hair pasta or spaghetti to soak up the sauce
• With roasted or steamed vegetables like asparagus or broccoli
• Alongside mashed potatoes or crusty bread for dipping

Tips & Variations

• For extra lemon flavor, zest the lemon before juicing and add to the sauce.
• No wine? Use all chicken broth—still delicious!
• Make it gluten-free: Swap flour for a gluten-free blend.
• For a lighter version, use less butter or skip the egg dip for a simpler dredge.
• Leftovers reheat gently in a skillet with a splash of broth to revive the sauce.

Enjoy this bright, buttery, lemon-kissed chicken—simple elegance on a plate! 🍋🍗

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