Step 1

Lightly pound each sliced chicken breast with a mallet between plastic wrap or in a plastic zip bag until slightly flattened and tenderized and set aside.

Step 2

Whisk together ¾ cup flour with salt and pepper in a dish, pie pan or shallow bowl.

Step 3

Next, whisk together eggs with salt and pepper in a dish, pie pan, or shallow bowl and set aside.

Step 4

Heat the olive oil in a large frying pan or rondeau pot over medium heat. It will be ready to use when you add some flour, and it fries but does not burn.

Step 5

In batches dredge the chicken breast in the flour on both sides and pat off any excess.

Step 6

Next, add it to the egg wash and coat on both sides. Drain any excess.

Step 7

Add the chicken to the pan and cook for 2 ½ to 3 minutes per side or until browned and just cooked through. Repeat the process with the chicken and set aside on a plate. It’s ok if you layer the cooked chicken, the breading will not fall off.

Step 8

Next, stir in the garlic and shallots in the rendered cooking oil over medium heat in the pan and cook for 1 to 2 minutes or until lightly browned and cooked.

Step 9

Deglaze with white wine and cook until there’s about a ½ cup of liquid left and then stir in the butter and ¼ cup of flour until completely mixed.

Step 10

Pour in chicken stock, or brodo, lemon juice, salt and pepper and mix until combined and turn the heat to medium-high to activate the roux and thicken. It will only take 4-5 minutes, or less, for the sauce to thicken.

Step 11

Add back in the chicken and cook for 2-4 minutes to heat up, turning once to make sure they’re coated.

Step 12

Serve with lemon wheels and parsley.