1Preparación
- 1
Season the chicken breasts with salt and black pepper on both sides.
- 2
In a shallow dish, beat the eggs and set aside.
- 3
Place the flour in another shallow dish.
- 4
Dredge each chicken breast in the flour, shaking off any excess, then dip into the beaten eggs, ensuring they are fully coated.
- 5
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
- 6
Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 7
In the same skillet, add the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
- 8
Add the chicken broth and bring the mixture to a simmer.
- 9
Stir in the remaining tablespoon of butter and let the sauce reduce slightly.
