Ingredients:
– 2 eggs, lightly beaten
– ½ cup all-purpose flour
– 2 boneless, skinless chicken breasts, sliced in half horizontally and pounded to ¾ inches thick
– 1 teaspoon kosher salt
– ¼ teaspoon ground black pepper
– ½ cup butter, plus 2 tablespoons (divided)
– 3 tablespoons olive oil
– ¼ cup fresh lemon juice
– 1 sprig fresh sage leaves
Instructions:
1. In a shallow bowl, add the beaten eggs. In another shallow dish, place the all-purpose flour. Set aside.
2. Lay a piece of wax paper or parchment paper on top of the chicken breasts and use a rolling pin or meat mallet to pound each one to an even thickness of about ¾ inch.
3. Season both sides of the breasts with kosher salt and ground black pepper. Dip each piece, one at a time, into the egg mixture and then the flour mixture. Ensure excess egg drips back into the bowl before flouring and shake off any extra flour. Repeat for all breasts.
4. In a large skillet over medium heat, melt ½ cup of butter and add olive oil. Once the oil is hot, add the sprig of sage, cooking for two to three minutes. Remove the sage, place it on a paper towel, and save for garnish.
5. Add the chicken breasts to the skillet, cooking for about three minutes or until they achieve a light golden brown color. Flip the chicken and cook for an additional three minutes, basting it several times with the butter mixture.
6. Keep the chicken in the skillet, add the extra two tablespoons of butter. Once melted, remove the skillet from heat, add the lemon juice, and swirl the pan to mix the lemon juice and butter. Spoon the mixture over the breasts.
7. Serve immediately, topped with a spoonful of the lemon butter, and garnish with lemon slices and bits of the cooked sage. Enjoy your culinary masterpiece!