Recipe Summary test





Instructions Checklist
  • Season the chicken with salt and pepper. In a shallow bowl, combine the flour, garlic powder and paprika. Roll the butter slices in the flour mixture and set aside.

  • In another shallow bowl, beat the eggs with the cheese and the juice of 1/2 lemon.

  • In a large skillet, heat the EVOO, three turns of the pan, over medium to medium-high. Dredge two chicken breasts in the flour, then coat in the egg mixture. Cook until deep goldenbrown and cooked through, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining chicken, flour and egg mixture.

  • Add the lemon slices to the skillet and cook until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Stir 1 minute, then add the wine and cook, scraping up any browned bits, 1 minute. Add the stock, bring to a simmer, then cook 2 minutes. Add the flour-coated butter and swirl in the skillet to melt. Simmer until the sauce thickens slightly, 1 to 2 minutes.

  • For the salad, in a large bowl, season the shallot with salt and pepper. Let stand until juices form, about 5 minutes. Whisk in the mustard, lemon juice and vinegar. Whisk in the EVOO and season. Add the lettuce and herbs; toss to coat.

  • Divide the chicken among plates. Pour the sauce over the chicken, then top with the lemon slices, salad and crispy onions.