Tuesday, June 29, 2010

Chicken French

2 lbs boneless skinless chicken breasts
5 eggs
3/4 c parmesan cheese
2 Tbs fresh parsley, chopped
salt and pepper
1 cup flour + 1 Tbs (divided)
1/2 cup olive oil
1/4 cup butter
4 minced garlic cloves
2 cups chicken broth
1 cup white wine
1/3 cup lemon juice

 Mix together eggs, cheese and parsley in a shallow dish.  Between 2 sheets of plastic wrap, pound chicken breasts thin, then lightly salt and pepper the chicken. Begin heating the olive oil in a skillet. Dredge chicken in the 1 cup of flour, then dip in the egg mixture. Fry in the olive oil until brown on both sides and then remove the chicken to a platter.  In the same skillet saute garlic lightly then add wine and bring to a boil before adding the broth, lemon juice and butter.  Once butter is melted, whisk in the remaining 1 Tbs of flour and continue whisking until the sauce begins to thicken slightly.  Return chicken to pan and bring to a boil and then simmer for about 3-5 minutes covered.

Serve on top of a bed of thin whole wheat spaghetti.

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