Ingredients
2 ounces grapeseed oil
Four 6-ounce chicken breasts
4 large eggs, beaten
1/4 cup all-purpose flour
Salt and ground white pepper
1 cup chicken stock
1/4 pound (1 stick) butter
1-1/4 tbsp lemon juice
1 teaspoon dried parsley
1/2 tsp paprika
1/2 tsp garlic powder
Salt and Pepper to taste
Mushrooms (optional)
Directions
Flatten chicken with a meat pounder. Season flour with salt, pepper, garlic powder and parsley. Beat eggs in a bowl and add paprika and 1/4 tbsp of lemon juice. Dip chicken in flour then egg and then flour again. Set chicken on a large skillet with grapeseed oil already heated. Cook until light brown in color, 3 to 4 minutes. Flip and repeat cooking for a final 3 to 4 minutes. Once cooked, remove the breasts from the pan. Once all chicken is cooked, return to the pan to heat and add the stock. Allow to simmer and reduce by three-quarters of the volume. After reducing, whisk in the butter to create a sauce, removing from the heat during the process. Finally, finish with lemon juice and parsley to taste. Serve over chicken.
I personally prefer to serve this with angel hair pasta or you can do a parmesan/ alfredo pasta.
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