- 4 ea. Boneless/Skinless Chicken Breasts, trimmed
- 3 ea. Whole Eggs
- 1 oz. White Wine
- 2 Tbsp. Fresh Chopped Parsley
- 1/4 cup Grated Parmesan Cheese
- 1/4 tsp. Baking Powder
- 1 cup Flour
- 1/2 Tbsp. Chopped Garlic
- 3 oz. White Wine
- 4 oz. Chicken Broth
- 2 oz. Fresh Lemon Juice
- 2 Tbsp. Fresh Parsley or Basil, chopped
- 2 Tbsp. Butter, room temperature
- Cut chicken breasts in half length wise into two thin pieces if thick. Season with salt and pepper.
- Whisk together the eggs, white wine, parsley, parmesan cheese and baking powder.
- Pre-heat a saute pan over medium heat enough oil to cover the bottom by 1/8 of an inch. Dredge the chicken breasts in the flour and add to the egg batter. Working in batches, add the chicken to the pan allowing the batter to set without turning until the batter is golden brown. Carefully turn chicken breast over and cook on the second side until golden brown. (If they are thick they will need to be finished cooking in an oven). Place chicken on a platter and repeat process with remaining chicken breasts.
- For the sauce, in the same pan add the garlic and cook for a few minutes being careful not to brown. Add the white wine, chicken broth and lemon juice. Bring to a simmer. Roll the butter into the flour, coating it generously, and whisk into the hot sauce. Simmer for a minute, add the chopped parsley or basil and serve over the chicken breasts.
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