This family recipe from my Rochester, New York roots doesn’t require many ingredients yet it still yields amazingly flavorful results, and it's all thanks to that bright lemon and creamy butter. With this recipe, you get perfectly tender, golden brown pan-seared chicken breasts flavored with lemon sauce.
Serves 4 Prep Time15 minutes Cook Time15 minutes Total Time30 minutes Serving Method: Skillet or Large pan
1 lb Chicken breast, sliced thin and pounded flat
1 Cup Flour
Salt and pepper to taste
1 stick butter
1 cup dry white wine (Chardonnay)
Juice from 2-3 lemons
1/2 cup Parsley chopped (which is totally optional)
Be sure you are sticking with 4 small breasts or halving 2 large through their thickness.
First, you’ll pound the chicken breasts out until you’ve got fairly thin chicken cutlets. For a shortcut, you could buy thin cut chicken.
Then season both sides of the chicken with salt and pepper.
You will need two small bowls. Put the flour in one. In the second bowl beat the eggs and add chopped parsley.
Heat a skillet with olive oil over medium to medium-high heat.
First, dip the chicken pieces in the flour and shake off excess. Then, dip the chicken in the egg wash and shake off excess as well. Finally, add the chicken breasts to the pan and sear on both sides until golden brown and cooked through. Continue this process until all the chicken is cooked.
Transfer the chicken to a deep dish or plate. After all the chicken is cooked, leave the bits to make the sauce.
Dump oil and add the butter, wine and lemon juice to the pan, scraping the browned bits from the bottom of the pan. Reduce by half, about 3-4 minutes. Pour the sauce on the chicken and enjoy!
Serve chicken warm and enjoy. Easy breezy!
GREEN BEAN TOMATO SALAD
This is an easy and delicious summer salad that will pair perfectly with almost any dish. Simply blanch the green beans, and toss in a bowl with the olive oil, tomatoes, and onion. Season to taste and finish off with sprinkled fresh basil for a fabulous addition to your meal.
Serves 4 Total Time 20 minutes Serving Method: Bowl
+ 1 pound fresh green beans.
+ 1 red onion, thinly sliced (optional).
+ 2 Roma or small heirloom tomatoes
+ 3 tablespoons chopped fresh basil.
+ 3-4 tablespoons extra virgin olive oil
+ 1/2 teaspoon salt
+ 1/4 teaspoon freshly ground black pepper
+ Parmesan Cheese as desired
Trim ends of beans and leave them whole.
Drop beans into a saucepan with salted boiling water. Cook until crisp-tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Rinse under cold water to stop them cooking further. Drain and let cool.
Cut the tomatoes and onion into thin slices
Chop up basil leaves.
In a salad bowl, add beans, tomatoes, olive oil, salt, pepper, and onions. Toss well. Sprinkle with basil and parmesan cheese as desired.