- Posted by Johanna on August 18, 2007 at 9:45 pm
- Category: Recipes and Food
A simple but elegant quick chicken dish with classic flavor.
Mix together the following: a large egg slightly beaten, 1/4 cup grated Parmesan cheese, 1-2 Tablespoons parsley, 1/4 cup dry white wine, 2 Tablespoons fresh lemon juice (about half a lemon), pinch of salt, and 3 minced garlic cloves. Put 1/4 cup of flour in a shallow dish. Heat about a Tablespoon of olive oil in a large skillet over medium heat.
Take a package of chicken tenderloins (or breasts cut into thin flat pieces). Roll them in the flour to coat and then in the egg mixture. Cook them until done. (That was 6-8 minutes per side for me, but I like to be sure chicken is fully cooked and get a nice brown coating.) You may need to cook them in two batches unless you have a really large pan; if so, add another splash of oil for the second group.
When it’s all cooked, remove from the pan. Add to the drippings remaining in the pan 2 Tablespoons of butter, 1/4 cup dry white wine, and 2-3 Tablespoons lemon juice (the other half of the lemon). Heat to a boil and then serve over the chicken.
Serve with mashed potatoes and a green salad.