|4 tbsp||olive oil|
|3 tbsp||unsalted butter|
|150 ml||white wine|
|100 ml||chicken stock|
|1 tsp||Worcestershire sauce|
|parsley (for garnish)|
Wash chicken breast thoroughly and pat dry. Place the chicken in a resealable plastic bag. Use a meat tenderizer to pound the meat to even thickness. Slice lemon and roughly chop parsley.
In a bowl, whisk the eggs and season with salt and pepper. Add flour to another bowl.
Coat the chicken breast first in flour, and then in beaten egg, then in the flour again. Heat oil in a frying pan, fry the chicken breast, until all sides golden brown. Remove chicken breast from heat, keep warm.
Melt butter in the same pan, add lemon slices and cook for approx. 3 min. Deglaze with white wine and chicken stock. Add Worcestershire sauce. Season with salt, pepper. Let simmer for approx. 10 min.
Serve the chicken on plate, pour over the sauce and garnish with parsley.