From Mark Bittman
1 c. flour
1 1/2 pounds skinless chicken breasts, pounded thin
Salt and pepper to taste
2 T. olive oil
3 T. butter, divided 1 T. and 2T.
1/2 c. white wine
1/2 c. chicken broth
1/4 c. fresh parsley plus more for garnish
1 fresh lemon
- Heat the oven to 200 degrees. Put the flour in a plate or pie pan.
- Blot chicken with paper towels and sprinkle with salt and pepper.
- Put the 2 T. olive oil and 2 T. butter in a cast iron skillet over medium heat. Dredge the chicken in flour, shake off excess and add to the pan. Brown on both sides.
- Transfer browned chicken to a plate and keep warm in the oven.
- Add the wine to the skillet and scrape up the browned bits in the pan. Cook for a minute or two.
- Pour in the chicken broth and cook until liquid has thickened, about 2-3 minutes.
- Add 1 T. butter to the pan. Swirl until then butter melts then turn off heat.
- Remove the chicken from the oven and add any accumulated juices and the parsley to the pan. Stir and adjust the seasonings.
- Plate and spoon sauce over the chicken. Garnish with parsley.
- Squeeze lemon slices over chicken.