• 1 lb boneless skinless chicken breasts
  • Salt and pepper to taste
  • 2 large eggs
  • ½ C. flour
  • ½ C. chicken broth
  • ¼ C dry white wine
  • 3 T. lemon juice
  • 3 T. olive oil
  • 3 T. butter
  • 1 T. fresh chopped parsley
  • Lemon wedges

This recipe is from the Sopranos Cookbook. It’s a breaded chicken in a lemon, butter, and wine sauce. To me, this is one of those dishes that I make on a special occasion OR just to make hubby happy!


Place chicken between two sheets of plastic wrap with a mallet, pound the breasts to ¼ inch thick. Sprinkle the chicken with salt and pepper. Put eggs in a bowl, season with salt and pepper and beat until well blended. Spread the flour on a plate. Mix together the broth, wine and lemon juice in a bowl. Heat the oil with the butter in a large skilled over medium heat until sizzling. Dip only enough of the cutlets in the flour as will fit in the pan in a single layer. Dip them in the egg and add to the pan. Cook 2-3 min per side or until cooked through. Regulate heat so butter does not burn. Transfer chicken to plate and keep warm. Repeat with remaining chicken. When all is done, add broth mixture to the pan, raise the heat and cook scrapping the bottom of the pan until the sauce is slightly thickened. Stir in the parsley. Return chicken pieces to the skillet and turn them once or twice in the sauce. Serve immediately with the lemon wedges.