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This was one of the most popular dishes I made during my 12-year stint as head chef of a restaurant in Northern New Jersey. Sauce will be lemony and thin, and is best served over pasta.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Cut chicken breast horizontally through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book; cut into 4 pieces. Cover chicken pieces with plastic wrap; pound firmly with a meat mallet to an even thickness.

  • Dust chicken pieces lightly with flour on both sides.

  • Whisk eggs in a shallow bowl until smooth. Dip floured chicken in eggs until coated.

  • Heat oil in a deep skillet over medium-high heat. Cook chicken in the hot oil until golden, 2 to 3 minutes per side. Drain on paper towels.

  • Combine butter, parsley, salt, and pepper in a skillet; heat over medium heat until butter is melted, 1 to 2 minutes. Add chicken pieces; swirl skillet to coat them with butter. Pour in lemon juice; swirl skillet to coat chicken evenly.

  • Pour white wine into the skillet. Cook until reduced, about 2 minutes. Pour in chicken stock. Cook until chicken is no longer pink in the center, about 10 minutes.

Cook's Note:

To thicken sauce and some nice flavor, you can add Parmesan cheese to taste. To maintain lemony flavor, you can add a bit of cornstarch or flour instead of the Parmesan cheese.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

372 calories; 25.8 g total fat; 247 mg cholesterol; 284 mg sodium. 11.3 g carbohydrates; 19.2 g protein; Full Nutrition


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