4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup canola oil
1 glove fresh garlic, minced
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
3/4 stick unsalted butter
3/4 cup dry white wine
3/4 cup low-sodium chicken broth
3 tablespoons fresh lemon juice
1 whole lemon, sliced thin
1/4 cup fresh flat-leaf parsley, chopped
1. Place chicken breasts between saran wrap & gently pound chicken with a mallet until they are about 1/4 inch thick.
2. Heat oil in heavy skillet over medium heat until hot. While oil is heating, stir together flour, 1/2 tsp salt & 1/4 tsp pepper in a shallow bowl.
3. In another shallow bowl, lightly beat eggs.
4. Dredge chicken breasts in flour mixture. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown & cooked through, about 4 minutes total (chicken is thin & will cook quickly).
5. Transfer to a plate lined with paper towels and keep warm. Fry remaining chicken in same manner.
6. Pour off and discard oil, then wipe skillet clean. Heat butter over low heat until foam subsides.
7. Add wine, chicken broth, garlic, & lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced by half.
8. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
9. Transfer chicken to a baking dish, pour sauce mixture over chicken & garnish with lemon slices.
10. Bake at 350 for about 20 minutes.