Chicken Scallopini

Chicken scallopini is basically flattened chicken breasts in a citrus/wine sauce.

Chicken

½ cup flour
½ tsp paprika
3 tsp garlic salt
½ cup olive oil
2 eggs
2 tbsp milk
6 boneless, skinless chicken breast fillets

Sauce

Roux (roughly equal parts flour and butter)
Parsley
1 cup white wine
2 cup chicken broth
2 ½ tbsp butter
1 sliced lemon
1 juiced lemon
4 ½ tbsp water
1 ½ tsp chicken bouillon

Wash and pound the chicken evenly until it is about a 1/2 inch thick. Mix dry ingredients (garlic salt, flour, paprika) in a bowl. Mix together the eggs and milk in a separate bowl. Coat each piece of chicken in the egg/milk mixture. Pat in the dry mixture, coating the chicken. Pan-fry the chicken on high heat in olive oil for 1 minute per side, then 3 mins on low-medium heat. Add oil as needed for the rest of the chicken. After each piece of chicken is done, place them on a baking sheet and keep them in a warm oven. Empty some of the oil from the pan. Melt 2 tbsp of butter in the same pan. Slice one lemon (around 1/4-1/8 inch thick slices) and brown the slices in the butter. Remove the lemon slices. Add in another 1/2 tbsp of butter. Add the white wine and lemon juice. Let the sauce simmer and reduce by one half of the liquid. Add the chicken broth, water and chicken bouillon. Reduce a little, about five to ten minutes, and put the lemon slices back into the sauce. Prepare and add some roux (3 tbsp butter, 3 1/2 tbsp flour). Reduce and lower the heat. Put each piece of chicken into the sauce and let sit for a 4-5 minutes per piece. Remove chicken and serve with sauce. You can garnish the chicken with fresh parsley, if you would like.