The World Health Organization says eat less meat and more skinless, boneless chicken. Here's a very tasty way to do just that!
3 Tablespoons Butter, divided
1/3 Cup Minced Onion
1 Tablespoon Flour
1/2 Cup Dry White Wine
1/3 Cup Lemon Juice
2 1/4 Cups Chicken Broth
Salt and Pepper, to taste
4 Skinless Boneless Chicken Breast Halves (6 to 8 ounces each), tenderloins removed
1 Cup Flour
Salt and Pepper, to taste
2 Large Eggs
2 Tablespoons Milk
2 Tablespoons Butter
2 Tablespoons Olive Oil
2 Tablespoons Minced Fresh Parsley
- Adjust oven rack to middle position; heat oven to 200° F.
- Set wire rack on rimmed baking sheet and place sheet in oven. (Or use warming drawer)
FOR THE SAUCE
- Heat 1 tablespoon butter in medium nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2 to 3 minutes.
- Add flour and stir until light golden brown, about 1 minute.
- Whisk in wine, lemon juice, and broth
- Increase heat to high and bring to boil, whisking constantly.
- Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10 to 15 minutes.
- Strain sauce through mesh strainer, and set aside.
FOR THE CHICKEN
- Trim breasts of excess fat and halve horizontally.
- Pound chicken breast halves to an even 1/4-inch thickness.
- Set second wire rack on second rimmed baking sheet on counter.
- Whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
- Mix the eggs and milk until combined, and pour into a second shallow bowl.
- Season both sides of each cutlet with salt and pepper.
- Using tongs and working with 2 cutlets at a time, coat cutlets in seasoned flour; shake off excess flour. Transfer cutlets to egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour.
- Place coated cutlets on wire rack on counter.
- Heat 1 tablespoon each butter and oil in 12-inch nonstick skillet over medium-high heat; when foaming subsides, place 4 cutlets in skillet. Cook until well browned, 1 1/2 to 2 minutes. Carefully flip cutlets and continue to cook until lightly browned on second sides, 30 to 60 seconds.
- Transfer chicken to wire rack in oven. Wipe out skillet with paper towels.
- Repeat, using remaining 1 tablespoon each butter and oil to cook remaining cutlets in now-empty skillet.
- After transferring chicken to oven, wipe out skillet with paper towels.
TO FINISH SAUCE AND SERVE
- Transfer sauce to now-empty skillet and set over low heat; cook until sauce is heated through, about 1 minute. Whisk in remaining 2 tablespoons butter; adjust seasoning with salt and pepper.
- Remove baking sheet with chicken from oven; transfer 4 cutlets to skillet, turn to coat with sauce, then transfer each serving (2 cutlets) to individual plates. Repeat with remaining cutlets.
- Spoon 2 tablespoons additional sauce over each serving and sprinkle with parsley.
- Serve immediately, passing extra sauce separately
- The chicken breasts will be easier to slice into cutlets if you freeze them for about 15 minutes until they are firm but not fully frozen.
- Just 1 tablespoon of the butter for the sauce is used in step 3; the remaining 2 tablespoons are used in step 6.
- The sauce is very lemony--for less tartness, reduce the amount of lemon juice by about 1 tablespoon.