Description
I’ve been making this recipe for years, and it is one of my family’s most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!
Ingredients
- ¼ cup all-purpose flour, or as needed
- salt and black pepper to taste
- 2 eggs, beaten
- 1 tablespoon white sugar
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- ¼ cup butter
- 2 teaspoons minced garlic
- ¼ cup dry sherry
- ¼ cup lemon juice
- 2 teaspoons low-sodium chicken base
Instructions
- Mix together flour
- salt
- and pepper in a shallow bowl. Whisk beaten eggs
- sugar
- and Parmesan cheese in another bowl until the mixture is thoroughly blended and the sugar has dissolved.
- Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip chicken breasts into the flour mixture
- then into the egg mixture
- and gently lay them into the skillet. Pan-fry chicken breasts until golden brown and no longer pink in the middle
- about 6 minutes on each side. Remove from the skillet and set aside.
- In the same skillet over medium-low heat
- melt butter
- and stir in garlic. Add sherry
- lemon juice
- and chicken base. Bring the sauce to a simmer
- and stir until smooth and slightly thickened
- about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir.
- Return chicken breasts to the sauce
- and gently simmer for about 15 minutes. To serve
- place a chicken breast on a plate
- and top with sauce.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4