Ingredients:
- 2 pounds of boneless, skinless chicken breasts
- Garlic powder
- Kosher salt
- Fresh black pepper
- Flour (for dusting the chicken)
- 2 eggs
- 1 tablespoon of whole milk or heavy cream
- 3 tablespoons of butter (divided)
- 2 cups of chicken stock
- 1/2 cup of dry white wine
- 1 tablespoon of cornstarch mixed with 1 tablespoon of water
- 2 tablespoons of fresh lemon juice
- Lemon slices
Instructions:
- Generously season both sides of the chicken breasts with garlic powder, salt, and pepper. If the chicken breasts are thick, slice them horizontally.
- Place flour in a shallow plate or bowl. In another bowl, beat the eggs with milk or cream.
- Dredge the chicken breasts in flour, tapping off excess, and place on a plate. Once coated, add 2 tablespoons of butter to a large skillet over medium heat.
- Dip chicken into the egg mixture, allowing excess to drip off, and place in the hot skillet. Repeat for remaining chicken breasts.
- Cook each side for 3-4 minutes until golden brown. Remove chicken from the skillet to a plate, covering it with foil.
- Carefully pour wine into the skillet to deglaze, reducing for 1 minute. Add chicken stock, lemon juice, and the remaining tablespoon of butter. Stir to combine, bringing the sauce to a simmer for 5 minutes.
- Add the cornstarch mixture, whisking to combine with the sauce. Bring the sauce back to a simmer, return chicken to the skillet, and top with fresh lemon slices.
- Simmer the chicken for 8-10 minutes over low heat, spooning the sauce over it. Cover to keep warm or serve immediately.
