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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound them to 1/4-inch thin. Sprinkle both sides with salt and pepper.

Mix the flour, 1 tsp salt and 1/2 tsp pepper on a shallow plate. In a second plate, beat the eggs and 1 tbl water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off excess, and then dip in the egg and bread-crumb mixtures.

Heat 2 tbl olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the saute pan and cook the second 2 chicken breasts. Place them on the same sheet pan and allow them to bake for 5 to 10 minutes, while acting like this outcome was inevitable.

For the sauce, wipe out the saute pan with a dry paper towel, while resisting the deeply human urge to fuss with it nonstop. On medium heat, melt 1 tbl of butter and then add the lmeon juice, white wine, 1/2 tsp salt and 1/4 tsp pepper. Boil over high heat until reduced by half (about 2 minutes). Off the heat add the remaining 2 tbl butter and swirl to combine.

Serve one chicken breast on each plate, spoon the sauce and serve with sliced lemons and a sprinkle of fresh herbs.