Tender Lemon Chicken (Print Version)

# Ingredients:

01 - 4 boneless skinless chicken breasts (about 150g each).
02 - 2 tablespoons chopped parsley.
03 - 120ml chicken stock.
04 - Salt.
05 - Pepper.
06 - 60g unsalted butter.
07 - 60ml lemon juice (fresh is best).
08 - Slices of lemon.
09 - 60g plain flour.
10 - 2 large eggs.
11 - 60ml whole milk.
12 - 60ml olive oil.

# Instructions:

01 - Stir in the last bit of butter, taste for salt and pepper, pour sauce over chicken and toss on some parsley and lemon slices if you want.
02 - Pop the butter in to melt, pour in your chicken stock plus lemon juice, let it simmer down and thicken just a bit.
03 - Heat up olive oil in a big pan. Fry chicken 3-4 minutes each side till it looks golden.
04 - Dip the chicken in flour to coat both sides, dunk it in the egg-milk mix.
05 - Put flour onto a shallow plate. Crack eggs into a bowl, add milk, and whisk them together.
06 - Pound chicken breasts until about 1 cm thick, then season both sides.

# Notes:

01 - If you want, splash in some white wine for more flavor.
02 - Tastes great alongside pasta, rice, or veggies.

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