1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, divided
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
2/3 cup white wine or dry vermouth
4 tablespoon lemon juice
In a shallow dish, combine flour, parsley, and salt; mix well. In another shallow dish, beat eggs.
In a large skillet, melt 1 tablespoon butter over medium heat. Dip chicken in flour mixture then in eggs, coating completely. Sauté chicken, in batches if necessary, 2 to 3 minutes per side, or until golden, adding more butter as needed. Add any remaining butter, vermouth, and lemon juice to pan; mix well and return cooked chicken to skillet. Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.
Don't lose a drop of the mouth-watering sauce that accompanies this chicken by serving it with our fabulous French Roasted Potatoes.