In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to half of-in. thickness. Dip chicken in flour aggregate to coat both sides; shake off excess.
In a massive skillet, warmth butter over medium heat. Brown fowl on both sides. add wine; bring to a boil. lessen heat; simmer, exposed, till chook is now not red, 12-15 minutes. Drizzle with lemon juice. If preferred, sprinkle with parsley.
Test Kitchen Tips
until otherwise targeted, the flavor of domestic recipes is tested with lightly salted butter. Unsalted, or candy, butter is now and again used to acquire a buttery flavor, together with within shortbread cookies or buttercream frosting. In those recipes, brought salt could detract from the buttery flavour favoured.
Lemon juice on this zesty marinade is an acid, which breaks down the hard proteins inside the beef and facilitates to tenderize it.
1 chicken breast half with about 1 tablespoon sauce: 265 calories, 14g fat (8g saturated fat), 93mg cholesterol, 442mg sodium, 7g carbohydrate (0 sugars, 0 fibre), 24g protein.
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
Minced fresh parsley, optional