Ingredients
4
4 servings
- •4 eggs
- •2 tablespoons milk
- •1 cup all-purpose flour
- •1 tablespoon salt
- •1 teaspoon ground black pepper
- •1 pinch cayenne pepper
- •1.5 pounds skinless, boneless chicken breast cutlets, pounded flat
- •2 tablespoons olive oil
- •1 tablespoon butter
- •1 cup vegetable broth
- •0.5 cup dry sherry
- •2 lemons, juiced
- •0.25 cup cold butter, cut into chunks
- •1 tablespoon chopped fresh flat-leaf parsley
- •salt and ground black pepper to taste
Instructions
- Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.
- Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.
- Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.
- Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
- Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 627
- Carbohydrate: 32g
- Fat: 32g
- Fiber: 1g
- Protein: 48g
- Sugar: 2g
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