Number Of Serves:
[4-6] Serve(s)
Preparation Time:
[25]
min
Cooking Time:
[15] min
Ingredients
-
6 boneless chicken breasts
-
1
cup of flour
-
2 eggs (beaten)
-
1/4 stick of butter
-
1/4 cup
of
olive oil
-
12 oz. of chicken stock
-
2 oz. of lemon juice
-
2
oz. of white wine
-
pinch of salt, pepper and parsley
Procedure/Directions:
1. Pound chicken breasts thin
2. Dip the thin breasts into flour, then dip them in egg batter.
3. In a large skillet, sauté chicken breasts in olive oil until golden brown
on each side. Drain excess oil from the pan.
4. Add the 1/4 stick of butter to frying pan with 1 tbs. of flour.
This will create a roué to thicken the sauce. Add 1 oz. of white wine, 2
oz. of lemon juice, pinch of parsley, salt, pepper and 12 oz. of chicken stock.
5. Allow to simmer till fully cooked for 10-12 minutes.
6. Serve over your favorite pasta or steamed spinach.
