Bright with lemon, fragrant with marjoram, and enriched by a velvety cream sauce, this dish brings together the best of Mediterranean flavors. The chicken breasts are lightly coated with Parmesan and herbs, sautéed until golden, and finished in the oven before being topped with a luscious white wine and lemon sauce. It’s a restaurant-worthy recipe that’s surprisingly easy to prepare at home — elegant enough for entertaining, yet simple enough for a cozy family meal.
INGREDIENTS:
4 (6-oz.) boneless, skinless chicken breasts, split and pounded thin
1 cup flour
½ teaspoon salt
½ teaspoon black pepper
3 whole eggs
1/3 cup freshly grated Parmesan cheese (or a mix of Parmesan and Romano)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
¾ cup olive oil (or as needed)
¼ cup shallot, finely chopped
1 tablespoon garlic, minced
2 tablespoons fresh marjoram, finely chopped
2 tablespoons fresh parsley, chopped
¼ cup lemon juice
1 tablespoon lemon zest
½ cup white Zinfandel or dry white wine
1 cup heavy cream
3 ounces unsalted butter, cold and cut into pieces
Salt and pepper, to taste
METHOD:
Preheat oven to 350°F.
In a shallow dish, whisk together flour, salt, and pepper. In a separate bowl, beat eggs and mix in cheese, parsley, and basil.
Heat olive oil in a large sauté pan over medium heat. Dredge each chicken piece in the flour mixture, then dip into the egg mixture to coat evenly. Place the chicken in the hot pan and cook until golden brown on both sides, about 3–4 minutes per side. Transfer to a baking dish and bake for 10–12 minutes, until fully cooked through.
Pour off all but 2 tablespoons of oil from the sauté pan. Over medium heat, add shallots, garlic, marjoram, and parsley. Sauté until fragrant and the shallots are translucent, about 2–3 minutes.
Stir in the lemon juice, zest, and wine, scraping up any browned bits. Simmer until reduced by half. Add the cream and continue to cook until slightly thickened.
Remove from heat and whisk in the cold butter, one piece at a time, until smooth and glossy. Season to taste with salt and pepper.
Spoon the sauce onto warm plates, top with the baked chicken, and garnish with additional herbs or lemon zest if desired.
YIELD: 4 servings
