- 4 eggs
- 2 tablespoons milk
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 pinch cayenne pepper
- 1 1/2 pounds skinless, boneless chicken breast cutlets, pounded flat
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup vegetable broth
- 1/2 cup dry sherry
- 2 lemons, juiced
- 1/4 cup cold butter, cut into chunks
- 1 tablespoon chopped fresh flat-leaf parsley
- salt and ground black pepper to taste
- Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.
- Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.
- Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.
- Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
- Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.
03/12/2017
recipepes.com
Chef John's Chicken French, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
