|The sauce is light and nicely seeps into the breaded part of the chicken, which is oh-so-delicious!|
I tend to prefer recipes that have as few ingredients and steps as possible. I saw this recipe in Ina Garten's Barefoot Contessa At Home cookbook and thought it was one that I could actually manage. While I dirtied a few more dishes than I usually like to, I found that I was able to master this process pretty easily. It's now one of our favorite dishes and a go-to for guests because it has such great flavor to it. The bread crumbs become slightly crispy, and the sauce - oh the sauce - so easy and great on any kind of chicken to be honest. I've whipped up the sauce on nights where all I feel like doing is throwing a chicken breast on the skillet.
I chose to pair this with buttermilk mashed potatoes (separate post, pictures here and in other post) and frozen peas. I love fresh vegetables but I always have frozen peas and broccoli in the freezer to use on nights where I don't have the energy - or space! - to cook more than a few dishes from scratch. This sauce is nice drizzled over the peas, and even mixed into the mashed potatoes.
I hope you enjoy this one because, as I mentioned, it's one of our favorites! :)
*2 boneless, skinless chicken breasts
*kosher salt (regular salt is fine but I've found, thanks to Ina, that kosher salt is a little softer)
*ground black pepper
*1/2 cup all-purpose flour
*1 extra large egg
*1 cup seasoned dried bread crumbs (I love the FoodClub Italian seasoning bread crumbs)
*3 tablespoons butter, at room temperature
*1/3 cup freshly squeezed lemon juice (2 lemons), with lemon halves reserved (don't throw them away after you're done squeezing the juice!)
*1/2 cup dry white wine (I usually get whatever Chardonnay is on sale)
*sliced lemon and/or parsley for serving
*Preheat oven to 400 degrees. Line a sheet pan with parchment paper (I've skipped this step and been just fine with results).
*Place each chicken breast between 2 sheets of parchment paper or plastic wrap (plastic or zip-loc bags work fine if you don't have parchment paper!). Pound chicken out to 1/4-inch thick. (The first time I read this I said, "Pound out how??" So, I decided to place the parchment paper and chicken on a cutting board, and I used a rolling pin to literally pound the chicken until it was thinner. It made a lot of noise - still does - but it got the job done!) After you've pounded out the chicken sprinkle it with salt and pepper.
*Mix the flour, 1 teaspoon salt and 1/2 teaspoon pepper on a shallow plate or dish. In a second plate (or, as I prefer, shallow bowl), beat the egg and 1 tablespoon water together. Place the bread crumbs on a third plate or dish.
*Heat 2 tablespoons olive oil in a large saute pan over medium heat. I've found it's important to really let the pan heat up before adding the chicken.
*While the pan is heating up, dip each chicken breast in the flour, shaking off any excess. Then dip the chicken in the egg mixture, followed by the bread crumbs. I like to gently push both sides into the bread crumbs to ensure it doesn't all fall off.
*Add both chicken breasts to the hot pan and cook for about 2-5 minutes on both sides, depending on your stove. We have an electric stove so it really requires about 5 minutes, but I know good gas stoves could do it in about 2 minutes. You want to make sure each side is browned, and try to touch the chicken as little as possible to avoid it drying out.
*When both sides are browned, place them on a sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
*On medium heat, melt 1 tablespoon butter in small saucepan. Once the butter is melted, add the lemon juice, white wine, lemon halves, 1/2 teaspoon salt and 1/4 teaspoon pepper.
*Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves.
*Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and/or parsley (optional). Choose your perfect sides to pair this with and enjoy!
|My little station for breading the chicken breasts before throwing them on the hot skillet. A little - er, a lot - messy, I know. I'm working on cooking without the mess. Baby steps.|
|What the white wine, lemon butter sauce looks like while cooking.|
|Chicken before dressing it with the sauce.|