Ingredients
4
4 servings
- •0.25 cup all-purpose flour, or as needed
- •salt and black pepper to taste
- •2 large eggs, beaten
- •1 tablespoon white sugar
- •1 tablespoon grated Parmesan cheese
- •2 tablespoons olive oil
- •4 skinless, boneless chicken breast halves
- •0.25 cup butter
- •2 teaspoons minced garlic
- •0.25 cup dry sherry
- •0.25 cup lemon juice
- •2 teaspoons low-sodium chicken base
Instructions
- Mix together flour, salt, and pepper in a shallow bowl. Whisk beaten eggs, sugar, and Parmesan cheese in another bowl until the mixture is thoroughly blended and the sugar has dissolved.
- Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
- In the same skillet over medium-low heat, melt butter, and stir in garlic. Add sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir.
- Return chicken breasts to the sauce, and gently simmer for about 15 minutes. To serve, place a chicken breast on a plate, and top with sauce.
Nutritional Facts
Per 4 servings
- Calories: 405
- Carbohydrate: 15g
- Fat: 23g
- Fiber: 0g
- Protein: 33g
- Sugar: 4g
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