If you love lemony, moist and tender chicken, you will love this recipe. I think the Panko bread crumbs do make a significant difference in the finished product.

Ingredients

  • 1 whole boneless skinless chicken breast
  • Kosher salt and freshly ground pepper
  • 1/2 cup all purpose flour
  • 1 extra large egg
  • 1/2 tablespoon water
  • 3/4 cup bread crumbs (I used Panko or Japanese bread crumbs which are found in most grocery stores)
  • Extra virgin olive oil
  • 3 tablespoons unsalted butter, room temperature, divided
  • 1/3 cup freshly squeezed lemon juice (don’t skimp on the amount!) reserve the lemon halves
  • 1/2 cup non-alcoholic dry white cooking wine*
  • Sliced lemon for serving
  • Chopped fresh Italian parsley

Directions

  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper or plastic wrap and pound out the chicken breasts to 1/4-inch thick. Sprinkle both sides with seasoning.
  2. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  3. Heat 1 tablespoon of olive oil in a large sauté pan over medium to medium low heat. Add the chicken breasts and cook for 2 minutes on each side, until well browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  4. For the sauce, wipe out the sauté pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, and reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Turn off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
  5. I serve this dish with a side of angel hair pasta or spaghetti. Enjoy!

*I have discovered you don’t have to compromise the taste of your dish by using that salty cooking wine sold in the grocery stores. There are award winning de-alcoholized wines available for purchase online.

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