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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 17 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Cut chicken breast horizontally through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book; cut into 4 pieces. Cover chicken pieces with plastic wrap; pound firmly with a meat mallet to an even thickness. | 2. Dust chicken pieces lightly with flour on both sides. | 3. Whisk eggs in a shallow bowl until smooth. Dip floured chicken in eggs until coated. | 4. Heat oil in a deep skillet over medium-high heat. Cook chicken in the hot oil until golden, 2 to 3 minutes per side. Drain on paper towels. | 5. Combine butter, parsley, salt, and pepper in a skillet; heat over medium heat until butter is melted, 1 to 2 minutes. Add chicken pieces; swirl skillet to coat them with butter. Pour in lemon juice; swirl skillet to coat chicken evenly. | 6. Pour white wine into the skillet. Cook until reduced, about 2 minutes. Pour in chicken stock. Cook until chicken is no longer pink in the center, about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1		skinless boneless	780.1798	0.0	94.5741	41.9573
vegetable oil	3/4	cup		1409.37	0.0	0.0	163.5
purpose flour	2	tablespoons		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
butter	2	tablespoons		171.0	7.857	5.343	14.4
parsley	1/4	teaspoon	chopped	0.1125	0.0198	0.0093	0.0025
salt black pepper	to taste		ground	-	-	-	-
lemon	2		juiced	2.2367	0.7015	0.0356	0.0244
chablis wine	1/4	cup		-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.