👨🍳 Directions:
Prep the Chicken
Season both sides of the chicken breasts with salt and pepper. If thick, consider butterflying or pounding them to even thickness for faster cooking.
Set Up the Dredging Station
Place flour in one shallow dish. In a second dish, whisk eggs with milk.
Dredge the Chicken
Dip each chicken breast in flour (shake off excess), then into the egg mixture until fully coated.
Cook the Chicken
In a large skillet, heat 2 tbsp butter and olive oil over medium heat.
Cook chicken for 4–5 minutes per side, or until golden brown and cooked through. Remove and set aside.
Make the Sauce
In the same skillet, add chicken broth and lemon juice.
Scrape up any browned bits with a wooden spoon. Simmer for 3–4 minutes to reduce slightly.
Finish the Sauce
Stir in remaining 2 tbsp butter until the sauce is smooth and glossy.
Return & Serve
Return chicken to the pan and spoon sauce over the top. Simmer 2 more minutes to heat through.
Sprinkle with fresh parsley and serve hot.
🍽 Pro Tip:
Serve it with mashed potatoes, rice pilaf, or a crisp green salad. Crusty bread is also great for soaking up the sauce!
