Papa Gouras's Lemon Chicken

• dry white wine↗1 cup
• beef stock↗1 cup
• shallots, minced↗3 tablespoons
• fresh lemon juice↗3 tablespoons
• salt↗1⁄2 teaspoon
• unsalted butter, softened↗10 tablespoons
• fresh lemon zest↗1 tablespoon
• boneless skinless chicken breasts (6 oz. each)↗6
• large eggs, lightly beaten↗2
• olive oil↗2 tablespoons

Step-by-step instructions

1. 1

   Place the wine, stock, shallots, and lemon juice in a small pot and reduce to about 1/4 cup over high heat, about 25 minutes. Stir in salt and allow to.

2. 2

   cool. When slightly warmer than room temperature, whisk in 8 T. of softened butter, a few tablespoons at a time, until mixture is the consistency of mayonnaise. Beat in lemon zest and set this lemon butter aside.

3. 3

   Flatten the chicken breast slightly. Dredge the chicken breasts in flour,.

4. 4

   shaking off excess, then place in the beaten egg, allowing excess to drain.

5. 5

   off, then once more in flour. Shake off any excess. Place aside carefully.

6. 6

   Put the remaining 2 T. of butter and the olive oil in a large heavy skillet,.

7. 7

   Over medium-high heat, saute the chicken until golden brown on both sides,.

8. 8

   about 5 minutes in total. Transfer to a warm plate and spread some of the.

9. 9

   lemon butter over the top of each.