½ cup flour
1 teaspoon salt
1 teaspoon black pepper
4 tablespoon vegetable oil
4 tablespoon olive oil
4 boneless, skinless chicken breast halves
½ cup chicken broth
½ cup white wine
¼ cup fresh squeezed lemon juice
2 teaspoon corn starch
4 tablespoon butter, cut into 4 pats
2 tablespoon fresh parsley, chopped
Heat oven to 350°. Beat eggs with a fork in a shallow dish. Mix flour, salt, and pepper together and spread in another shallow dish.
Pound each chicken breast until they are even thickness of ½” all over.
Heat oils in a large skillet, over medium high heat. Dip each breast in flour, shaking off excess, then coat in egg. Cook 3-4 minutes per side until golden brown. Transfer to a baking sheet and place in oven for 5-10 minutes until just cooked through (time depending on the size of the breasts).
Add chicken broth, wine, and lemon juice to the remains in the skillet and bring to a boil. Boil 5 minutes until mixture is reduced by about ⅓. Whisk the cornstarch with ¼ cup of water until dissolved and add to the pan stirring until the sauce begins to thicken. Remove from heat and whisk butter into sauce until velvety. Stir in parsley.
Return chicken to the pan and warm on low heat for 2 minutes turning to baste with sauce.
Serve with rice pilaf and peas.