4 servings

Hands on: 20 minutes

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Total time: 30 minutes

Dan Lynch of Paizanos serves this elegantly simple dish with a side of spaghetti tossed in garlic and olive oil.

1/2 cup all-purpose flour

Salt and pepper to taste

2 eggs

2 tablespoons olive oil

1 1/2 pounds split skinless, boneless chicken breasts

2 cups chicken stock

Juice of 2 lemons

1/4 cup (1/2 stick) unsalted butter

Place flour in a small bowl and season with salt and pepper. In a separate bowl, beat the eggs. Heat the olive oil in a skillet with a lid over medium-high heat. Dredge each piece of chicken in the flour mixture, then dip it in the egg, evenly coating the breast. Cook the chicken in the oil, flipping once, cooking each side until it's golden brown.

Take the chicken from the pan and set aside. Deglaze the pan with water so the sauce remains clear. Add the chicken stock and lemon juice, season with salt and pepper and reduce by half. Add the butter and place the chicken back in the sauce. Reduce to a simmer and cover the pan to finish cooking the chicken all the way through.

Per serving: 457 calories (percent of calories from fat, 46), 44 grams protein, 15 grams carbohydrates, 1 gram fiber, 23 grams fat (9 grams saturated), 223 milligrams cholesterol, 400 milligrams sodium.