Prepare the Chicken:

• Slice each chicken breast horizontally to create two thinner pieces.​thecookingguy.com

• Place the chicken pieces between plastic wrap or in a zip-top bag and gently pound to an even thickness of about 1/2 inch.​

• Season both sides of the chicken with salt and white pepper.​

• Set up a breading station:​

  • In one shallow dish, place the flour.

  • In another dish, place the beaten eggs.

  • In a third dish, place the panko breadcrumbs.

• Dredge each piece of chicken in flour, shaking off excess, then dip in beaten eggs, and finally coat with panko breadcrumbs. Set aside on a plate.​

Cook the Chicken:

• In a large skillet, heat the butter and olive oil over medium-high heat until melted and hot.​

• Add the breaded chicken pieces and cook for about 3 minutes per side, or until golden brown and cooked through.​

• Remove the chicken from the skillet and set aside.​

Prepare the Garlic Butter Sauce:

• In the same skillet, melt the butter over medium heat.​

• Add the minced shallots and garlic, and sauté for about 2 minutes until softened and fragrant.​

• Pour in the white wine, scraping up any browned bits from the bottom of the skillet.​

• Let the wine reduce by half, about 2-3 minutes.​

• Stir in the heavy cream and bring to a gentle simmer.​

• Add the lemon juice and chopped parsley.​

• Season with salt and white pepper to taste.​Keyingredient

Assemble the Dish:

• Return the cooked chicken pieces to the skillet, spooning some of the sauce over each piece.​

• Simmer for an additional 2-3 minutes to heat through.​

• Garnish with additional chopped parsley before serving.