Categories: Chicken

Ingredients

• 3/4 cup flour, plus 2 tbsp for sauce
• 1/2 tsp salt
• 1/4 tsp black pepper, plus more for garnish
• 2 eggs
• 1 lb. chicken breast cutlets
• 1/2 cup vegetable oil
• 1/3 cup butter
• 1 cup sliced mushrooms
• 2 tsp fresh thyme leaves
• 1 1/2 cups chicken broth
• 1/4 cup lemon juice
• 1 lemon, thinly sliced
• 1/4 cup chopped fresh parsley

Directions

1. Stir together 3/4 cup flour, the salt and 1/4 tsp pepper in a shallow dish. Lightly beat the eggs in another dish. Dip chicken in flour mixture to coat, shaking off excess. Dip in beaten eggs to coat, then dip again in flour mixture.

2. Heat oil in a large skillet over medium. Working in batches, cook chicken about 2 1/2 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.

3. Drain oil and carefully wipe skillet clean using paper towels. Melt butter with mushrooms over medium heat. Add thyme and remaining 2 tbsp flour; cook, stirring, 2 minutes. Add broth, lemon juice and lemon slices; cook, stirring, until thickened and bubbly, 2 to 3 minutes. Return chicken to skillet and heat through. Sprinkle with black pepper and parsley.

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