Step 1
Trim the chicken breasts of any fat (yellow pieces along edges).
Step 2
Pound the chicken breasts flat. To do this put a chicken breast in between two pieces of plastic wrap (to keep bits of chicken from flying around your kitchen). Use a meat mallet to pound and flatten the chicken breasts to about 1/2 inch. If you don't have a meat mallet - no problem - use the bottom of a small pan. This is a great way to relieve the days frustrations! If you don't want to do this part, ask the butcher at your local grocery store to do it for you before you even come home with the chicken.
Step 3
Heat the olive oil or butter (let's face it, butter is yummier but, of course, more fattening) in a non-stick pan over medium to medium high heat. As the pan is heating dip one flattened chicken breast into the egg and coat, then right into the flour mixture to coat both sides, and then back into the egg mixture to coat again. This part can be a little messy so try to keep the work to one hand in the flour and the other in the egg so that the other one stays clean. Move the chicken breast from the egg directly into the pan. Cook the chicken for about three minutes on both sides or until they are lightly browned (the chicken does not need to be completely cooked through at this point because it will cook again when it goes into the sauce). Remove the cooked chicken breasts from the pan and onto a plate. Cover the cooked chicken with foil to keep warm. Continue this until all of the chicken breasts are browned.
Step 4
After all of the chicken is browned, empty the pan of the oil left inside but do not rinse it or wipe it out. Return the pan to the heat. Add the wine, juice from the lemon, and the fresh parsley. Simmer lightly for about 2 minutes. Coat one tablespoon of butter in the flour mixture used earlier and add it to the pan (this will help to thicken the sauce slightly). When the butter has melted completely, stir the sauce and then add the chicken breasts back to the pan. Continue cooking for about 6-8 minutes until the chicken is no longer pink in the middle or until the chicken has reached 165 degrees (you can check this with a meat thermometer) Serve by putting the chicken on a plate and spooning some of the sauce over the top. Garnish with a thin slice of lemon if you wish. My kids love this dish served over linguine so that the pasta absorbs all of the yummy sauce. This dish can also be made with veal or flounder (don't pound the flounder).
