Serves two generously, this recipe takes a little more preparation – but is very well worth it!
For the chicken –
2 large chicken breast halves (I cut these myself from one whole bone-in chicken breast)
1 cup flour
2 tsp fines herbes
1 tsp freshly ground sea salt
1 tsp white pepper
1 tsp garlic powder
juice of 1/2 lemon
4 TBS butter
2 TBS extra virgin olive oil
For the sauce –
3-4 cloves garlic
¼ cup white wine (optional)
1 cup chicken broth
juice of 1 lemon
2 TBS cornstarch
½ cup water
½ lemon, thinly sliced
Place the chicken breasts on a sturdy cutting board, cover them with plastic wrap, then gently pound them with the side of a meat mallet, wine bottle or rolling pin until they are about a half inch thick, as evenly as possible.
Now, mix the flour and the spices together in a shallow bowl, then whisk the eggs and juice of ½ lemon in another shallow bowl.
Cut each breast cutlet in half, dip in flour, shake off excess, then dip in egg mixture and back in the flour. Put on a rack and let it dry for 10-15 minutes.
Heat 4 TBS butter and 2 TBS olive oil in a heavy frying pan (I use cast iron). When it is bubbling nicely, add the chicken pieces and cook over medium high heat for about 4-5 minutes a side.
Put on an ovenproof plate and keep them warm in a 150F oven. Don’t cover – they’ll lose their crispness.
To make the sauce in the same pan:
Chop 3-4 cloves of garlic and saute them on medium heat for about five minutes. You should have plenty of butter/oil left. Turn the heat up and deglaze the pan with a splash (app. ¼ cup) of dry white wine. OR, you can use one cup of chicken broth to deglaze the pan.
Add the juice of one lemon, and a handful of thin lemon slices (from the other half of the lemon that you mixed with egg for dipping the chicken).
Let it cook down a bit, then add the cornstarch, which you have mixed with water until no lumps remain. Let it bubble long enough to thicken and cook the cornstarch, about 3 minutes.
Serve : over cooked spaghetti tossed with butter – lay the chicken over the spaghetti, 2 pieces per serving, and then pour the sauce over the top. Garnish with the lemon slices and some parsley or sliced green onions.