- 2
- 15 mins
- 35 mins
Ingredients
- 2 boneless skinless chicken breasts, fileted thinly to create 2 to 3 breasts servings
- 1 cup very condensed chicken broth
- 1/4 cup white wine
- 1 lemon, juice of
- 3 eggs
- grated parmesan cheese
- flour
- 1 garlic clove, crushed
- parsley
- 1/2 cup unsalted butter (not margarine)
- linguine
Preparation
Step 1
1 Dust chicken with flour.
2 In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
3 Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
4 Remove all chicken to a platter- keep warm.
5 In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
6 Add broth, butter and let cook until butter has melted.
7 Add parsley, quickly whisking together.
8 Add lemon juice 1/4 at a time until desired taste.
9 Thicken if desired.
10 Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.