Ingredients:
2 pounds boneless, skinless chicken breasts
Garlic powder
Kosher salt
Fresh Black pepper
Flour (for dusting the chicken)
2 eggs
1 tablespoon whole milk or heavy cream
3 tablespoons butter, divided
2 cups chicken stock
1/2 cup dry white wine
1 tablespoon cornstarch mixed with 1 tablespoon of water
2 tablespoons fresh lemon juice
Lemon slices
Instructions
Step 1:
Season the chicken breast generously, on both sides, with the garlic powder, salt and pepper.
If your chicken breasts are very thick, slice them in half horizontally first.
Step 2:
Add the flour to a shallow plate or bowl, then add the eggs to another bowl and beat them with the milk or cream.
Step 3:
Dredge the chicken breasts in the flour, tapping off the excess and place on a plate.
Once the chicken breasts have been coated in the flour, add 2 tablespoons of butter to a large skillet over medium heat.
Step 4:
Dip the chicken into the egg mixture, letting the excess drip off and then place into the hot skillet.
Repeat with the remaining chicken breasts.
Cook for 3-4 minutes on each side until golden brown and then remove the chicken from the skillet to a plate and cover with foil.
Step 5:
Carefully pour in the wine to deglaze the skillet and let reduce for 1 minute.
Add the chicken stock, lemon juice and the remaining tablespoon of butter, stirring to combine.
Bring the sauce to a simmer and cook for 5 minutes, then add the cornstarch mixture and whisk to combine with the sauce.
Step 6:
Bring the sauce back to a simmer, add the chicken breasts back to the skillet and top with the fresh lemon slices.
Simmer the chicken for 8-10 minutes over low heat, spooning the sauce over the chicken as it cooks.
Cover to keep warm or serve immediately.