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Ingredients

2 tablespoons olive oil 2 cups all-purpose flour 3 eggs 1 pound skinless, boneless chicken breast halves 2 cups chicken broth ½ cup white wine ½ cup butter 3 tablespoons lemon juice 5 cloves garlic, thinly sliced 1 tablespoon chopped fresh parsley salt and ground black pepper to taste

Nutrition Info

693.4 calories carbohydrate: 51.1 g cholesterol: 259 mg fat: 36.4 g fiber: 1.8 g protein: 33.8 g saturatedFat: 17.4 g servingSize: - sodium: 306.8 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Place flour in a shallow bowl. Beat eggs in a separate shallow bowl. Coat each piece of chicken in flour, dip in beaten eggs to coat completely. Press chicken into flour again until evenly coated. Reserve remaining flour.
Coat a skillet with olive oil and set over medium heat. Cook each piece of coated chicken in the hot olive oil until browned, about 5 minutes per side. Transfer chicken to a 9x13-inch baking dish.
Preheat oven to 300 degrees F (150 degrees C).
Combine chicken broth, white wine, butter, lemon juice, garlic, parsley, salt, and pepper in a saucepan over medium heat, cook and stir until sauce is smooth, not allowing it to boil, about 5 minutes. Slowly sift 1 cup reserved flour into sauce while continually whisking until sauce thickens, 2 to 3 minutes. Pour sauce over chicken.
Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

4 servings

A chicken dish that takes some time and effort to cook, but is very simple to follow. Can be put over pasta or rice.