What a crowd pleaser! We served this with capellini tossed with a buttered-down version of the same lemon-butter sauce and the gang really enjoyed this easy dinner. Of course with the original recipe serving four, we tripled it so we would feed the hungry troops and we’d have leftovers for lunch. It took us a little over an hour to cook all that chicken, and with the increased frying time and sauce reduction time, we estimate it would take about 22 minutes to cook the original quantity of the recipe.

I had two chefs in the kitchen today, and they worked well both together and individually. First, they pounded the chicken breasts down to about 1/4″ thickness. I usually pound with a rolling pin, and if you know me well, you’ll laugh when you hear that with my whole fabulous rolling pin collection, I completely forgot to bring one to the beach. So we improvised ““ Matty used the back of a big metal ladle and I dug up a lemon juicer for Zack to use.

I’m the one who ended up with a big ol’ club thumb from the three-step breading process, while Zack juiced a bunch of lemons and Matty fried up the chicken in two big pans. We baked the chicken while we made the pan sauce with lemon juice, butter and white wine and let it reduce…and then, voilá! Spooned the sauce over the chicken, garnished with parsley and lemon slices and we were on our way to the table!

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