This is really good. But the best part, to me, was the method of coating the chicken for sautéing. I would use this coating for chicken parm. It’s that good, I plan to try it with eggplant parm too.

Ingredients

About 2 lbs chicken breast - I used chicken tenders and they worked great
Garlic salt
2 eggs
2T lemon juice for coating
3T for lemon juice for Sauce
2 T white wine - you can use water instead for coating
1/4 cup white wine for lemon sauce
1/2 cup flour
1/2 cup Grated Parmesan cheese
1/4 cup fresh chopped parsley or 1T dried parsley
Olive oil
2T butter

Directions

Flatten chicken breasts to 1/4” thickness - if you use tenders this step is not needed
Sprinkle chicken, both sides, with garlic salt.
In shallow dish, combine eggs, 2T wine, and 2T lemon juice. Mix well.
In another dish, combine flour, Parmesan cheese, and parsley.
Dip chicken in flour mixture. Then in egg mixture. Then again in flour mixture.

Brown chicken in a little olive oil. About 3-5 minutes per side. Remove chicken and keep warm.

In same pan, melt butter. Add 3T lemon juice and 1/4 cup white wine. Bring to a boil. Boil uncovered until reduced by one-fourth. Drizzle sauce over chicken.