I Like This! (17)
Makes: 4 servings
Prep: 15 minutes
Cook: 12 minutes
2 large eggs
1/4 cup all-purpose flour
2 tablespoons vegetable oil
4 4- to 5-ounce boneless, skinless chicken breast halves
1/2 teaspoon salt
1/2 cup chicken broth
1/2 cup white wine
1/4 cup lemon juice
1/4 cup butter, cut up (no substitutes)
1 tablespoon chopped fresh parsley
Freshly ground pepper, to taste
1. Heat oven to 300 degrees F. Beat eggs with a fork in a shallow pan. Spread flour in another shallow pan.
2. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt. Dip each breast in flour, shaking off excess, then dip in egg. Cook chicken 6 minutes per side, until golden outside and no longer pink inside. Transfer chicken to a plate; place in oven and keep warm.
3. Discard oil from skillet. Add chicken broth, wine, and lemon juice, and bring to a boil. Boil 6 minutes, until mixture is reduced to 1/3 cup. Remove pan from heat; whisk butter into sauce, until slightly thickened. Stir in parsley and pepper. Makes 4 servings.
Servings Per Recipe 4 servings Calories370, Total Fat (g)22.5, Saturated Fat (g)9.5,Cholesterol (mg)211, Sodium (mg)651, Carbohydrate (g)7, Fiber (g)0, Protein (g)34,Vitamin A (DV%)0, Vitamin C (DV%)0, Calcium (DV%)0, Iron (DV%)0, Percent Daily Values are based on a 2,000 calorie diet