A chicken dish that takes some time and effort to cook, but is very simple to follow. Can be put over pasta or rice.

prep:
20 mins
cook:
37 mins
total:
57 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Place flour in a shallow bowl. Beat eggs in a separate shallow bowl. Coat each piece of chicken in flour; dip in beaten eggs to coat completely. Press chicken into flour again until evenly coated. Reserve remaining flour.

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  • Coat a skillet with olive oil and set over medium heat. Cook each piece of coated chicken in the hot olive oil until browned, about 5 minutes per side. Transfer chicken to a 9x13-inch baking dish.

  • Preheat oven to 300 degrees F (150 degrees C).

  • Combine chicken broth, white wine, butter, lemon juice, garlic, parsley, salt, and pepper in a saucepan over medium heat; cook and stir until sauce is smooth, not allowing it to boil, about 5 minutes. Slowly sift 1 cup reserved flour into sauce while continually whisking until sauce thickens, 2 to 3 minutes. Pour sauce over chicken.

  • Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

693.37 calories; 33.77 g protein; 51.08 g carbohydrates; 1.84 g dietary-fiber; 1.09 g sugars; 36.43 g fat; 17.42 g saturated-fat; 259.03 mg cholesterol; 987.73 IU vitamin-a-iu; 16.99 mg niacin-equivalents; 0.4 mg vitamin-b6; 7.61 mg vitamin-c; 138.45 mcg folate; 57.71 mg calcium; 4.51 mg iron; 42.27 mg magnesium; 322.54 mg potassium; 306.8 mg sodium; 0.56 mg thiamin; 327.91 calories-from-fat; 29 percent-of-calories-from-carbs; 47 percent-of-calories-from-fat; 19 percent-of-calories-from-protein; 22 percent-of-calories-from-sat-fat


Reviews (6)

Read All Reviews

Most helpful positive review

Marianne
07/25/2017
My husband gave this 5 stars but maybe I'd give it 4. The sauce was a little thick for my tastes but we did love the garlic that permeated! I didn't have fresh parsley but that's the only deviation I made from the recipe. I wish it had more color and for that reason I'd add maybe some paprika or some herbs to the sauce. I would definitely make this again. Thanks for the recipe!
(3)

Most helpful critical review

luv2cook
10/02/2017
This could be a 5 I cut te flour in the sauce to 1/4 cup 1/4cup butter 2-3 garlic cloves. Next time I make it would serve with mashed potatoes
(1)
8 Ratings
  • 5 Rating Star 4
  • 3 Rating Star 2
  • 4 Rating Star 2
Marianne
07/25/2017
My husband gave this 5 stars but maybe I'd give it 4. The sauce was a little thick for my tastes but we did love the garlic that permeated! I didn't have fresh parsley but that's the only deviation I made from the recipe. I wish it had more color and for that reason I'd add maybe some paprika or some herbs to the sauce. I would definitely make this again. Thanks for the recipe!
(3)
luv2cook
10/02/2017
This could be a 5 I cut te flour in the sauce to 1/4 cup 1/4cup butter 2-3 garlic cloves. Next time I make it would serve with mashed potatoes
(1)
belissa00
12/04/2017
I think the measurements are pretty far off. You only need 1 cup of flour total and only use 1/3-1/2 cup total in the sauce. There was way too much garlic. You should definitely cut that in half. I really wanted to like this recipe but it just wasn't a win for us.
(1)
Pat Nugent
10/01/2018
Cut back the flour by 1/3rd and this is really a wonderful meal. I seasoned the flour with msg garlic pwr and pepper.
JennD
10/13/2017
My son said this is what I hope heaven smells like. The sauce is so full of flavor I did add 1 Tbls garlic season all and I cut the flour in half. It was pretty thick. A delicious garlic butter gravy.
Jules Kinney
10/02/2018
The sauce was really delicious. I recommend to add a decent amount of pepper to it it makes it taste a whole lot better.