If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
A delicious & simple chicken dish that will have you mentally wandering the Champs-Élysées – or sitting at your kitchen table. In any case you’ll be very happy.
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1 chicken breast (pound down to 1/4 inch thick)
2 eggs
1 tablespoon olive oil
1/4 cup dry vermouth or white wine (nothing expensive, but something you’d drink)
1/2 cup chicken broth
1 tablespoon fresh lemon juice
2 tablespoons cold butter
2 tablespoons chopped parsley
Directions
In a large bowl, combine flour, salt and pepper - mix well
In a separate bowl (large enough for the chicken) beat the eggs
Heat oil in a large non-stick pan
Put the chicken into the flour mixture and push down lightly to coat both sides then shake off any excess),
Dip both sides of the chicken into the beaten eggs and then carefully put into the hot pan - lay it down facing away from you
Cook chicken until lightly golden brown, about 3-4 minutes on each side
Remove the chicken when done and set aside - cover loosely with foil to keep warm
In the same pan, carefully add vermouth, scraping up any bits on the bottom of the pan - simmer about 2 minutes
Add chicken broth, lemon juice and butter
Slowly swirl pan to incorporate the butter
Add parsley then season with salt and pepper to taste
Plate chicken and serve with the sauce over the top
