You Must Have Time On Your Hands Lemon Chicken

Wednesday, March 9, 2011

So you like a challenge, do you?

2 boneless skinless chicken breasts, halved
1/4 cup of parmesan cheese
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


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.


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