Cooking Instructions

• Place a boneless chicken breast between two pieces of waxed paper or cling film.
• Using a meat mallet or rolling pin, gently pound the chicken pieces until they are uniform in thickness, about ½ inch flat.
• In one bowl, mix together 1 cup of flour with 1 teaspoon of white pepper.
• In another bowl, prepare your bread crumb mixture by combining 1 cup of breadcrumbs with the zest of one lemon if desired for additional flavor.
• Dredge each piece of flattened chicken in the flour mixture, ensuring it's fully coated, shaking off any excess.
• Dip the flour-coated chicken into the bread crumb mixture until well coated on both sides.
• Heat 4 tablespoons of unsalted butter in a large frying pan over medium heat.
• Once the butter has melted and started to bubble, add the breaded chicken breasts.
• Cook the chicken for about 4-5 minutes on each side or until golden brown and cooked through.
• After removing the chicken, use the same pan to make the sauce.
• Add 2 tablespoons of fresh lemon juice and ½ cup of white wine to the pan.
• Let the mixture simmer and reduce by half, then stir in ½ cup heavy whipping cream.
• Simmer until the sauce thickens slightly, then whisk in an additional 2 tablespoons of unsalted butter until the sauce is smooth and velvety.
• Serve the chicken hot, drizzled with the lemon-butter sauce.