2 thin-sliced chicken breasts
1 egg
1 lemon (3 tbsp juice)
1/8 cup plain bread crumbs
1/4 cup flour
1/4 tsp garlic powder
1/4 tsp paprika
4 tbsp butter
1/2 cup chicken broth
1/4 cup white wine
1 tbsp fresh parsley (1/2 tbsp dried)
1. cut lemon in half, reserve one half
2. slice two pieces of lemon from large end of remaining lemon half
3. beat egg in shallow dish, squeeze remaining lemon from sliced half into dish (about 1 tbsp juice)
4. on separate plate, mix breadcrumbs, flour, garlic powder, and paprika
5. dip chicken in egg mixture, then drag through flour
6. in large skillet, melt butter and brown chicken
7. add broth and wine to skillet
8. squeeze reserved lemon into skillet (about 2 tbsp juice)
9. simmer about 10 minutes, until mixture reduces and chicken is tender
10. garnish with parsley and serve over pasta
serves 2
