These 3 components come together quickly to make an easy weeknight meal. The chicken is pounded thin and generously coated with a lemon sauce, the carrots are steamed with fresh herbs and creamy mashed potatoes are taken to the next level with the addition of fresh rosemary. This meal will make your family think you spent all day in the kitchen........but you really only spent 30 minutes!
- 4 boneless, skinless chicken breasts
- Salt and Pepper
- 1 cup all-purpose flour
- 2 eggs
- 1 tablespoon water
- 2 cups Italian seasoned dry bread crumbs (you can also use Panko)
- Extra-virgin olive oil
- 6 tablespoons unsalted butter, room temperature
- 2/3 cup freshly squeezed lemon juice (about 4 lemons), keep the lemon halves
- 1 cup dry white wine
- Lemon wedges
- Chopped fresh Italian parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of plastic wrap and pound until they are 1/4-inch thick. You can use either a meat tenderizer, or a rolling pin to pound the chicken. Season both sides with salt and pepper.Mix the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper in a shallow plate. In a second plate, beat the eggs and 1 tablespoon of water together. Place the bread crumbs or panko on a third plate. Dip each chicken breast first in the flour, shake off excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and bake for 5 to 10 minutes while you make the sauce. Because they are so thin, they will cook quickly!
For the sauce, wipe out the sauté pan with a dry paper towel. Who doesn’t love a recipe that uses the same pan without even having to wash it! Over medium heat, melt 2 tablespoons of the butter. Once the butter is melted add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and continue to boil over high heat until reduced in half, about 2 minutes. Remove from the stove, add the remaining 4 tablespoons of butter and swirl to combine.
Discard the lemon halves and serve the chicken on a platter, spoon the sauce over the chicken and garnish with parsley and additional lemon wedges.