This recipe comes courtesy of Athina Papas from Pegasus in Greektown.
Ingredients
2 skinless and boneless chicken breasts, cut in half Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 1/3 cup fresh lemon juice 1/4 cup white wine 1/2 cup chicken stock 1/3 cup fresh parsley, chopped
Directions
1. Season chicken with salt and pepper. Dredge the chicken in flour on both sides and shake off excess
2. Pour a small amount of extra virgin olive oil to coat a large skillet and heat on medium/high.
3. When oil starts to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Add more olive oil, when the oil starts to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
4. Into the pan add the lemon juice, stock and white wine. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
5. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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