2 chicken breasts
1/2 cup of bread crumbs
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 eggs
1 TBSP olive oil
1 TBSP of unsalted butter
Sauce Ingredients
1 lemon
1/4 cup of dry white wine
3/4 cup of chicken stock
4 TBSP of unsalted butter
garnish with parsley
Cut your chicken in half and use a meat tenderizer to flatten the 4 pieces
Season your 4 pieces of chicken with salt, garlic powder, and black pepper
whisk the eggs and coat your chicken in this egg mixture
remove from the egg mixture and coat the chicken with bread crumbs
on medium heat add olive oil and butter to your pan
cook each side for 4 minutes until golden
Remove from the pan and place on a plate to the side
Add slices of lemon to the pan for about 10 seconds
Remove from the pan and set aside
Pour in the wine and simmer for around 1 minute
Add the chicken stock and 2 TBSP of lemon juice to the pan
Add 4 TBSP of butter
mix and continue stirring on a simmer until the sauce thickens slightly
Baste the chicken and pasta with sauce then add your lemon and parsley garnish
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