So you like a challenge, do you?
Ingredients
2 boneless skinless chicken breasts, halved
1/4 cup of parmesan cheese
Flour
Salt
Pepper
2 eggs
2 tablespoons of butter
1 tablespoon of olive oil
3/4 cup of chicken broth
1/2 cup of white wine
1 tablespoon of lemon juice
1 tablespoon of minced fresh parsley
Directions
1. In bowl, combine 4 tablespoons of flour, 1/2 tsp of salt, 1/4 tsp of pepper, and 1/4 cup of parmesan cheese. In separate bowl, beat two eggs. Dip chicken into eggs then coat in flour mixture.
2. In a large skillet, cook chicken on medium heat 3-5 minutes each side in 1 tbsp of butter and 1 tbsp of olive oil, or until juices run clear. Set aside.
3. In another bowl, combine 1 tbsp of flour, 1/4 tsp of salt, and a 1/4 tsp of pepper. Stir in 3/4 cup of chicken broth.
4. Add white wine to skillet and stir loose any bits. Stir in broth mixture and bring to boil for 1-2 minutes or until thick and bubbly.
5. Stir in lemon juice and cook for one minute. Add 1 tbsp of butter and 1 tbsp of minced fresh Italian parsley. Serve over chicken.
ENJOY!
{Are you tired yet? Click to page 78 to see what McMommy is up to.}