Vegetable Oil - 1/2 Cup
All-Purpose Flour - 1 Cup
Salt - 1 1/4Teaspoon
Black Pepper - 3/4 Teaspoon
Eggs - 3 Large
Butter - 1/2 Cup
Dry White Wine - 1 Cup
Chicken Broth - 1 Cup
Fresh Lemon Juice - 6 Tablespoons
Fresh Parsely, Chopped - 1/4 Cup
Garnish
Lemon, Sliced - 1
In a shallow bowl, mix together flour, 1 teaspoon salt and 1/2 pepper. Set aside. Beat the eggs in a second shallow bowl. Set aside. Dry the chicken of any moisture with paper towels. Heat the oil in a 12 inch, high sided skillet, over medium heat. While the oil is heating, dredge 2 chicken breasts in flour mixture, shaking off excess. When oil begins to shimmers, dip the 2 floured breasts in egg mixture and coat both sides, allowing excess to drip off, then add to the skillet. Repeat with 2 remaining breats. Cook breats, until golden brown, flipping over once (coating is delicate) until the chicken is cooked through, approximately 4-6 minutes. Remove cooked chicken to a paper towel lined plate and tent loosely with aluminum foil to keep warm. Pour out and throw away oil from the skillet. Wipe the skillet out with paper towels. Add the butter to the skillet and heat over medium-low, until butter is melted and foam subsides. Pour in wine, broth, and fresh lemon juice and continue to cook, stirring occassionally, until the sauce is reduced to 1 cup, about 7-9 minutes. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and parsley. Ladle sauce over chicken and garnish with lemon slices.