Break out the cast iron skillet for a chicken dinner your whole family will remember.
Photo by Michael Phillips
SERVES 4
4 boneless, skinless chicken breasts
1/3 cup all-purpose flour
Kosher salt
Fresh ground black pepper
1 egg
3 tablespoons milk
¼ cup olive oil
4 tablespoons unsalted butter, divided
1 lemon, thinly sliced
1 tablespoon all-purpose flour
½ cup white wine
¾ cup chicken stock, more if needed
1 tablespoon fresh-squeezed lemon juice
2 tablespoons fresh chopped parsley
Place chicken between two pieces of plastic on a hard surface. Pound with a meat mallet or bottom of a clean, small cast-iron skillet until each cutlet is about ¼-inch thick. In a medium bowl, combine flour, salt and pepper. In another medium bowl, whisk egg and milk until smooth.
In a large skillet over medium-high heat, heat olive oil. Dredge each cutlet in the flour, then the egg/milk mixture. Place in the skillet in a single layer. Cook for 4 minutes on each side or until golden brown and cooked through. Remove to a platter and keep warm. Wipe out skillet with a paper towel.
Using the same skillet, heat 1 tablespoon butter over medium heat. Add the lemon slices and cook for 2–3 minutes or until lemons brown. Remove from skillet. Add the remaining butter and melt. Add flour and cook 1 minute, whisking constantly. Pour in white wine and simmer—still whisking—for 2 minutes. Add chicken stock and continue to whisk and simmer for an additional 4–5 minutes or until sauce thickens slightly. Sauce should be the consistency of thin gravy; add additional stock if needed. Stir in lemon juice and season to taste with salt and pepper. Return chicken to the skillet and spoon sauce over chicken. Top with lemon slices and sprinkle with parsley. Serve immediately.
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