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Ingredients
- 1/2 C flour
- 1 T chopped fresh parsley
- 1/2 tsp salt
- 3 eggs
- 4 T butter, divided 1/2 stick
- 6 boneless, skinless chicken breast halves pounded to 1/3 inch thickness
- 2/3 C white wine or dry vermouth
- 4 T lemon juice
Details
Preparation
Step 1
In a shall dish, combine flour, parsley, salt; mix well. In another shallow dish, beat eggs.
In a large skillet, melt 1 T butter over medium heat. Dip chicken in flour mixture then in eggs, coating completely.
Saute chicken, in batches in necessary, 3 to 3 minutes per dis, or until golden, adding more butter as needed. Add any remaining butter, vermouth and lemon juice to pan; mix well and return cooked chicken to skillet.
Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.
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