Tuscan Chicken Cutlets in Lemon Sauce

4 CHICKEN CUTLETS – sliced in half lengthwise

1 CUP FLOUR – lightly seasoned with salt, pepper and garlic powder

2 TBS BUTTER – salted or unsalted

6 TSPS EXTRA VIRGIN OLIVE OIL

¾ CUP WHITE WINE – choose one you will enjoy drinking as you cook

¼ CUP WATER

½ CUP FRESH ITALIAN PARSLEY – chopped

SALT and FRESHLY GROUND BLACK PEPPER – to taste

1 LARGE EGG – beaten until frothy

JUICE OF 1 LEMON

Flour the chicken by rolling the slices in the flour pressing into the flour as you do. Heat the butter and the oil in a large pan over a high heat. Add the floured chicken a few pieces at a time turning the slices until both sides are cooked and a golden brown.

Add the wine to the pan. When the wine has evaporated reduce the heat to low. Cover the pan and continue to cook for 5 more minutes.  Transfer the chicken to a serving dish with a lip, leaving the sauce in the pan. Raise the heat under the pan add water, chopped parsley and sea salt, and then stir for a minute or two. Stir in the frothy beaten egg and the lemon juice.

Turn off the heat and keep stirring for a minute or two.  Pour the sauce over the chicken and serve warm with a few lemon slices thinly sliced.

NOTE: this is a great dish served with rice or mashed potatoes and a salad.

BUON MANGIATA!