Battered chicken breasts are quickly pan fried and finished in the oven; lemony sauce made with white wine and garlic poured over the chicken gives the dish its name.
4 boneless skinless chicken breast halves
2 tablespoons flour
2 eggs, beaten
margarine
1/2 teaspoon garlic
2 tablespoons white wine
2 teaspoons fresh lemon juice
2 tablespoons butter
salt and pepper, to taste
fresh parsley, optional
lemon, optional
Heat oven to 350 degrees F.
Pound chicken with a meat mallet until tender and thin. Put flour and egg in separate shallow bowls. Coat the chicken breasts with flour and dip it in egg. Heat a large skillet and coat it with margarine. Place chicken in pan and cook for 2 minutes on each side. Remove chicken from pan, place on baking sheet and cook for an additional 6-8 minutes in the oven.
To the pan add garlic, white wine and lemon juice and bring to a boil. Add butter and mix until melted. Remove from heat.
To serve: Place chicken breasts on individual plates and drizzle sauce over the top. If desired, garnish with chopped fresh parsley and a twist of lemon.
tpogue
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reviews & comments
September 9, 2008
Very easy to make, very tasty! I ended up changing the recipe slightly because I didn't have any white wine on hand. Instead of the white wine, I used about a Tbls of olive oil and about twice as much lemon juice. Also added a little salt and black pepper to the sauce. My wife and 9 year old son all thought it was great!
August 5, 2007
I am a new cook and prepared this recipe with little guidance from my Mom. It was easy to prepare and got a 5 star rating from my little brother, who is a very picky eater.