Directions:
Filet chicken breast in half so you have 8 pieces.
Beat eggs in a large bowl and sprinkle in 3T of flour. Mix well so there are no lumps. Add half the chopped parsley to the eggs saving enough parsley to garnish the plate when finished.
Take 2T of flour and place in a small bowl and set on the side. Use remaining flour to dredge chicken breasts. Place them into the egg mixture.
In a skillet with hot oil - cover bring the bottom of the pan saute chicken until golden brown on each side. Place on a cookie sheet with paper towels to absorb the excess oil. Transfer to clean dish.
Sauce: Drain oil from skillet. Do not clean out, but place pan back on low heat and add white wine to deglaze pan. Add chicken stock and juice from lemon bring up to a simmer for 5 minutes. With the flour that was set aside, mix with equal part of water stir until mixture is pourable. Add to hot sauce and keep stirring to prevent lumps. Simmer for 2 minutes. Pour over chicken and serve. Garnish with parsley and lemon slices
Jeffrey M. Holtz
Email: fwatch1@optonline.net
President
North Plainfield Professional Firefighters
North Plainfield, New Jersey
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