To start, beat the chicken with a meat tenderizer until it reaches about 1/4 of an inch in thickness. Set the chicken breasts aside once you finish all of them.

Then, combine the flour, baking powder, and spices in a mixing bowl. Make sure to whisk them well to ensure that all of the flour is seasoned. Set this bowl aside.

Add the beaten eggs inside another medium mixing bowl.

Step 2: Coat the chicken breasts

To start, dip each chicken breast in some seasoned flour. Then, drenge them in the beaten eggs. Make sure that most of the excess beaten eggs drip off the chicken breast before dipping them in the seasoned flour again.

As you finish coating each chicken breast, place them on a plate or in a baking tray.

Step 3: Cook the chicken breasts

Add some olive oil to a frying pan and place it over medium-high heat.

Then, add the coated chicken breasts and cook them for roughly 4 minutes per side. After about 8 minutes has elapsed, test the doneness of the chicken breast in the thickest part. If the chicken is still undercooked, leave it on the heat for a little while longer.

Repeat this process until all of your chicken breasts are fully cooked, golden brown in color, and crispy.

Step 4: Make the white wine sauce

To start, combine the finely diced shallots, chicken broth, white wine vinegar, and white wine in a saucepan. Bring the mixture to a boil over medium-high heat.

Once boiling, lower the heat and allow the mixture to simmer until it is reduced to half. This will take about 5-8 minutes.

When it is reduced, remove the sauce from the heat. Slowly whisk in the cubed butter until the sauce is super creamy and uniform in consistency.

Finally, adjust the flavor with some salt and freshly ground black pepper.

Step 5: Serve the chicken di pana recipe

To serve this dish, pour your delicious white wine butter sauce over the crispy pan-fried chicken breasts.

Serve the chicken alongside steamed broccoli and mashed potatoes. Alternatively, serve it with your favorite accompaniments.