Papa Gouras'S Lemon Chicken

• 1 cup dry white wine
• 1 cup beef stock
• 3 tablespoons shallots, minced
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, softened
• 1 tablespoon fresh lemon zest
• 6 boneless skinless chicken breasts (6 oz. each)
• 2 large eggs, lightly beaten
• 2 tablespoons olive oil

1. Place the wine, stock, shallots, and lemon juice in a small pot and reduce to about 1/4 cup over high heat, about 25 minutes. Stir in salt and allow to.
2. cool. When slightly warmer than room temperature, whisk in 8 T. of softened butter, a few tablespoons at a time, until mixture is the consistency of mayonnaise. Beat in lemon zest and set this lemon butter aside.
3. Flatten the chicken breast slightly. Dredge the chicken breasts in flour,.
4. shaking off excess, then place in the beaten egg, allowing excess to drain.
5. off, then once more in flour. Shake off any excess. Place aside carefully.
6. Put the remaining 2 T. of butter and the olive oil in a large heavy skillet,.
7. Over medium-high heat, saute the chicken until golden brown on both sides,.
8. about 5 minutes in total. Transfer to a warm plate and spread some of the.
9. lemon butter over the top of each.

white wine, beef stock, shallots, lemon juice, salt, unsalted butter, lemon zest, chicken breasts, eggs, olive oil

Taken from www.food.com/recipe/papa-gourass-lemon-chicken-338552 (may not work)