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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is one of my husband's favorites! I modified a sole francais recipe for chicken instead. Great leftover and reheated! Ingredients:
4 boneless chicken breasts (pounded lightly) |
1 cup flour |
1/2 cup vegetable oil |
1/4 cup margarine or 1/4 cup butter |
1/4 cup white wine (use a good wine that you would drink) |
4 lemons |
2 eggs (lightly beaten) |
1 teaspoon parsley flakes |
Directions:
1. Melt butter in small pan.
2. Squeeze the juice from 2 lemons and add to butter in pan.
3. Add white wine.
4. Add parsley flakes.
5. Set aside.
6. Have two separate bowls- one for flour, one for eggs.
7. Heat vegetable oil in pan until fairly hot.
8. Dredge chicken breast in flour, then in egg and then place in pan.
9. Brown on each side (does not have to be cooked through).
10. Continue with each chicken breast and place in small baking pan (8 x8 or similar size, if doubling the recipe, pan can be larger).
11. Top each breast with 4 slices of lemon.
12. Pour wine/butter mixture over chicken and sprinkle with more parsley flakes.
13. Bake in oven for 25 minutes at 350 degrees (I usually peek 1/2 way through and spoon the liquid over the chicken to keep moist).
14. This is great reheated the next day also.
15. Very moist and flavorful!
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