1 Half boneless, skinless chicken breast,
sliced through horizontally into two fillets.
1 Egg.
1 Tbsp whole milk.
1 Cup all purpose flour.
1 cup chicken stock.
1/3 Cup dry white wine.
1 Tsp salt & pepper.
2 Lemons, one sliced thinly and one squeezed for juice.
Directions:
After the chicken breaset is sliced, place between two sheets of waxed paper and roll thin.
Mix together the egg and milk and add salt.
Dredge the fillets in the flour, then dip in the egg mixture (and dredge once more in flour if you want).
Place in a skillet of heated olive oil and cook until brown, about four minutes per side.
When the chicken is cooked, remove and set aside. Remove the oil from the skillet, wipe clean, and melt three tablespoons of butter. When hot, add the lemon slices and cook until brown about the edges. Remove and set aside.
Add three more tablespoons of butter to melt. Then add the wine and lemon juice. Bring to a boil and cook for 3 to 4 minutes, until syrupy. Add chicken stock and cook until thickened into a sauce (about five minutes).
Return the chicken to the skillet, covering it with the sauce, and heat through, about four minutes. Place the browned lemon on top, remove and garnish with parsley.
Serves 2.
Notes:
This recipe is from The New York Times, December 12, 2018, section D4.
During 2018, this recipe (also called chicken French), created by Julia Moskin, was the most frequently downloaded from nytcooking.com.
I have modified it for two servings, not four.
I served it with boiled potatoes, browned in butter and seasoned with marjoram and sage.
I had not eaten fried lemons before, but the lemon taste is good. It is an easy recipe to prepare and seems to invite experimentation.