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2 large chicken breasts (boneless, skinless) or 4 chicken thighs (boneless, skinless)

¼ cup flour (plain/all-purpose)

1 tsp cooking salt/kosher salt

1 tsp black pepper

2 large eggs

1 tbsp milk

3 tbsp extra virgin olive oil

1 lemon (thinly sliced)

50g / 3 tbsp unsalted butter

2 tbsp flour (plain all-purpose)

2 cups chicken stock/broth (low sodium)

⅓ cup Chardonnay or other dry white wine ((Note 1))

½ tsp cooking salt/kosher salt (no pepper!)

1 tbsp finely chopped parsley (for garnish)

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1. Cut each breast in half horizontally to form 4 thin steaks in total.

2. Whisk eggs and milk in a small bowl. Set aside.

3. Flour coating - Mix flour, salt and pepper on a plate (I use my fingertips). Coat the chicken in the flour, shaking off excess, then set aside on a plate.

4. Heat the oil in a large nonstick pan over medium-high heat.

5. Cook chicken - Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for 3 minutes until golden. Flip, lower heat to medium, then cook for 4 minutes until the chicken is golden (internal temp 68°C/155°F). Remove onto a plate.

6. Lemon - Add the lemon slices to the pan. Cook for a minute or until the lemons go soft / brown, then turn and cook the other side for 30 seconds. Remove onto a plate. (Note 2)

7. Wipe the pan clean using paper towels.

8. White wine sauce - Still on medium heat, melt the butter in the pan. Add flour and stir for 1 minute using a wooden spoon. While stirring, slowly pour in half the stock. Once the flour is dissolved into the liquid, stir in remaining stock, then the wine and salt. (See Note 3 for lumps tip)

9. Thicken sauce - Turn the heat up slightly then simmer for 3 - 4 minutes or until the sauce thickens into a syrupy consistency.

10. Sauce it! Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley then serve the chicken with the sauce (use it ALL!).

Notes!

Wine – Chardonnay is the best cooking wine, in my opinion. Pretty well documented these days that there’s no need to use expensive drinking wine, buy discounted bottles for cooking (I use ~$15 bottles discounted to ~$5). You can leave out the wine and add 2 – 3 tbsp lemon juice to make a lovely lemon sauce instead.

Pan frying the lemon slices makes them soak up the tasty flavour left in the pan by the chicken (it’s called fond!) which is then released into the sauce at the end when we put the lemon slices in. So don’t skip this step!

Lumps in sauce – The method of stirring while you slowly pour in some stock should avoid lumps. But if you end up with pesky lumps in your sauce, swish a whisk across the surface of the liquid to remove them, taking care not to scratch the non-stick surface of the pan. Worst case – strain it.