4chicken breasts, pounded until thin with meat mallet
Chicken Flour Coating
Optional Add Ins
2tablespoonsminced red peppers
2-3tablespoonsminced white onion
1/2cup canned artichoke hearts, drained
454gramsyour choice of pasta
Combine the ingredients for the coating in a bowl.
Dip the chicken in the flour mixture first. Then dip it into the beaten egg. Then back to the flour mixture for another coating. Time to let them sit in the fridge for at least 15 minutes.
Heat the oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, cooking until they reach 165 °F. Once done, remove from the skillet and place on a clean plate.
IF you are using my add ins, fry the onions and red peppers in the 2 tbsp of butter at this time until they are tender and cooked through. Stir the flour into the skillet along with the vegetables.
If you don't use the added vegetables, melt the butter in the skillet then add in the flour.
Slowly add the wine to the skillet and start scraping the browned bits off into the mix. (deglaze it). Whisk in the lemon juice and the chicken broth. Simmer on medium-high heat for 4-5 minutes, reducing the sauce further.
Add the chicken breasts back into the sauce, heating them up again. If you want the capers and the artichoke, add then in to heat up at this point.
Serve over your choice of pasta and top with fresh parsley.