- 1 lb boneless, skinless chicken breast halves, pounded 1/4-inch thick (this will also work with bone-in chicken pieces - dark meat will take about 2 minutes longer on each side than the white meat)
- 1/2 c self-rising flour, or more as needed for dredging
- 1 large egg
- 3 tbsp vegetable oil
- 1/2 c dry white wine
- 2 c chicken broth
- 1/2 c whole milk
- 1 tbsp fresh parsley
- 2 tsp kosher salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/4 tsp garlic powder
Season the chicken with salt and pepper. Coat the chicken pieces in egg and then dredge in flour.
Bring the oil in a large skillet to medium-high heat. When the oil begins to shimmer, add the chicken. Do not overcrowd the pan. Cook the chicken on both sides until golden brown and crispy and cooked through, about 4 to 5 minutes per side. Set the chicken aside (I keep it warm in a 250 degree oven while I make the gravy).
Deglaze the pan with the white wine and reduce by half. Whisk 3 tbsp of the flour left from dredging into the skillet until the juices come to a boil and start to thicken. Whisk the milk and parsley. Continue to cook and stir until the gravy coats the back of a spoon, about 7 to 10 minutes. Season with the salt, pepper and garlic powder, to taste.
Serve the gravy over the chicken immediately.