Hi Everyone! Sorry for the slight interruption of posting; life seemed to get in the way. This time of year is very busy for me. Between the kids school activities and work I just an never get enough spare time. Today I have managed to find some. Now onto to the recipe. I love this dish. It's just so bright and fresh. Not to mention easy to make! I lightened it up a bit by taking away the egg batter by just using a dusting of flour similar to a chicken picatta minus the capers.
2 tablespoons olive oil
Four 6-ounce chicken breasts
1/4 cup all-purpose flour
Salt and ground white pepper
1 cup chicken stock
1/4 pound (1 stick) butter
2 lemons, juiced
1 teaspoon minced fresh parsley
Place flour in a shallow dish, add the salt and pepper. Heat a large saute pan over medium- high heat. Add the oil, while oil is heating, dust the chicken breasts with seasoned flour on both sides. Once floured, add to the pan, reduce the heat to medium and cook until light brown in color, 3 to 4 minutes. Flip and repeat cooking for 3 to 4 minutes. Once cooked, remove the breasts from the pan. Set aside.
Return the same pan to the heat and add the stock. Allow to simmer and reduce by three-quarters of the volume. After reducing, whisk in the butter to create a sauce, removing from the heat during the process. Finally, finish with lemon juice and parsley and serve over the chicken.
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