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 low sodium chicken stock/broth

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 in total.

Step 2: In a small bowl, whisk together the eggs and milk. Set aside.

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

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 excess drip off, then place them into the hot pan. Cook for about 3 minutes until the undersides are golden.

Step 6: Flip the chicken, lower the heat to medium, and cook for another 4 minutes until golden and cooked through (internal temperature should reach 68°C/155°F). Remove chicken onto a plate.

Step 7: Add the lemon slices to the pan and cook for about a minute until they soften and brown slightly, then flip and cook the other side for 30 seconds. Remove the lemon slices onto a plate.

Step 8: Wipe the pan clean with paper towels.

Step 9: On medium heat, melt the butter in the pan. Stir in the 2 tablespoons of flour and cook, stirring constantly, for about 1 minute.

Step 10: Gradually pour in half of the chicken stock, stirring to dissolve any lumps. Add the remaining stock, then the white wine and 1/2 tsp salt. Stir well.

Step 11: Increase the heat slightly and simmer the sauce for 3 to 4 minutes until it thickens to a syrupy consistency.

Step 12: Return the chicken and lemon slices to the pan. Spoon the sauce over the chicken, sprinkle with parsley if using, and serve immediately, ensuring you pour all the sauce onto the plate.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and garlic for 30 minutes before coating in flour.

If you prefer, substitute white wine with more chicken stock or a splash of white grape juice.

Serve with a side of pasta or steamed vegetables to soak up the delicious sauce.

Make sure not to overcrowd the pan when cooking the chicken to ensure they brown evenly.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for a juicier result. Adjust cooking time as thighs may take a bit longer to cook through.

Is it necessary to use white wine in the sauce?

While white wine adds depth and acidity, you can substitute it with additional chicken stock or a bit of white grape juice if you prefer not to use alcohol.