8 boneless skinless chicken breasts
2 eggs
2 Tbsp plus 1/4 Cup dry white wine (or chicken broth) keep divided
5 Tbsp lemon juice
3 Cloves garlic, minced
1/8 tsp hot pepper sauce (sriracha)
1/2 Cup flour
1/2 Cup grated parmesan
1/4 Cup minced fresh parsley (a smaller amount of dried acceptable)
1/2 tsp salt
3 tsp olive oil
2 Tbsp butter
Half chicken breast width wise (two thin full-size breasts) and flatten.
In a shallow dish, combine eggs, 2 Tbsp wine, 2 Tbsp lemon, garlic and hot pepper sauce.
In a different shallow dish, combine flour, parmesan, parsley, and salt.
Dredge chicken in flour, then egg, then flour. Brown in oiled skillet 3-5 mins each side until cooked.
Remove chicken.
In same skillet, melt butter, add 1/4 Cup wine and remaining lemon juice (3 Tbsp). Bring to a boil and reduce sauce. Drizzle over chicken and serve.
*Note: I rarely do the sauce portion since the chicken is great with other sauces/things.