Restaurant quality, has a delicate lemon flavor and is delicious.
If you like a lot of sauce, double the sauce ingredients
8 (4 oz.) boneless skinless chicken breasts
olive oil for frying
2 eggs
2 Tbls. dry white wine (a buttery chardonnay works well)
2 Tbls. fresh lemon juice
3 cloves garlic, minced
1/8 t. hot pepper sauce
½ c. unbleached all-purpose white flour
½ c. grated Parmesan cheese
¼ c. minced fresh parsley (or 4 t. dried)
½ t. salt
¼ c. dry white wine (buttery chardonnay)
3 Tbls. fresh lemon juice
2 Tbls. butter
Flatten chicken to ¼-inch thickness.
In a small bowl, with a wire whisk or electric beater, mix the eggs, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. Pour into a shallow dish.
In another shallow dish, combine the flour, Parmesan cheese, parsley and salt.
Coat chicken with flour mixture, dip in egg mixture, then coat again in flour mixture.
In a large nonstick skillet, brown four chicken breast halves in a little oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Repeat with remaining chicken, adding a little more oil if needed. Remove and keep warm.
Sauce: In the same pan, melt butter. Add ¼ cup wine and 3 tablespoons lemon juice. Bring to a boil. Boil, uncovered until sauce is reduced by a fourth. Drizzle over chicken.
Good served with Basmati rice cooked in chicken broth and my Roasted Broccoli with Garlic & Almonds recipe