a little of each

Ingredients

2 eggs

¼ cup flour

2 tsp vegetable oil

4 boneless, skinless breast halves

½ tsp salt

½ cup chicken broth

½ cup white wine

¼ cup lemon juice

¼ cup butter, cut up (no substitutes)

1 tsp fresh parsley, chopped

pepper, to taste

Directions

Heat oven to 300 degrees. Beat eggs with a fork in a shallow pan or plate. Spread flour in another plate. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt. Dip each breast in flour, shaking off excess, then dip in egg. Cook chicken three minutes per side, until golden. Transfer chicken to a plate; place in oven to keep warm. Discard oil from skillet. Add chicken broth, wine and lemon juice, and bring to a boil. Boil six minutes, until mixture is reduced to 1/3 cup. Remove pan from heat; whisk butter into sauce, until slightly thickened. Stir in parsley and pepper.