2 – 6oz    chicken breasts

¼ cup      all purpose flour

2 ea         eggs

4 tbl         olive oil

To Taste  salt and pepper

Sauce

1/3 cup    chicken broth

2/3 cup    dry white wine (Pinot Grigio works very well)

¼ tsp       chopped shallots

¼ tsp       chopped garlic

Juice of   ½ lemon

4 tbl         softened butter

In a shallow bowl combine the flour, salt and pepper and stir to combine into a mixture. Quickly dredge the chicken into the seasoned flour and hold.

Add two tablespoons of olive oil into a medium sized non-stick skillet and heat using a medium to high flame. Heat oil until hot, and then add chicken breasts from egg/flour mixture into sauté pan. Cook until golden brown, flip and repeat on other side. Transfer to plate and keep in a warm, but not a hot place while preparing sauce.

Add into the sauté pan that you just used the shallots, and garlic, heat for one minute. Add wine, chicken broth, juice from lemon, and reduce sauce down to little less then half of the amount. Remove pan from heat. Slowly whisk in the butter using 1 tablespoon at a time. Sauce should thicken slightly but not separate. Do not put pan back on flame.

Place chicken on plate, spoon sauce over and serve immediately. Enjoy!