You will need:
1 ½ lbs boneless skinless chicken cutlets (approx 4 breasts)
Flour for dredging
Egg mixture: 4 eggs plus 3 Tbsp. water
~¼ c. EVOO
½ lemon, sliced thinly
1 lemon, juiced
1 c. white wine
2 c. chicken broth
3 Tbsp. butter rolled in flour
Parsley for garnish
Directions:
-Pound 4 boneless chicken breasts thin. (Scaloppini style)
-Heat EVOO in skillet.
-Dredge chicken in flour and season with salt and pepper, then dredge in egg mixture.
-Fry cutlets for 2 min. on each side until golden.
-Remove cutlets onto a separate plate (do not cover).
-Toss the lemon slices into the pan and cook for 1-2 min until golden and fragrant, then remove.
-Add the wine, broth and lemon juice, and scrape up all the bits from the pan.
-Simmer for 5 min. to reduce slightly.
-add the butter slices to the skillet to thicken. (add extra ‘Wondra’ flour to thicken slightly, if necessary)
Reduce heat and add chicken back to pan. Simmer for 2 min until heated through again, and covered in sauce.
Serve over linguine immediately and season with salt and pepper and garnish with parsley and cooked (or fresh) lemon slices.
