(30 min prep and cook, 45min bake)
Ingredients
Chicken (3 large breasts)
White Flour (~2 cups)
Eggs (1-2)
salt
pepper
olive or vegetable oil
butter
lemons (3)
white wine (half a bottle)
parsley for garnish
Preheat oven to 350 degrees.
Pound each chicken breast flat with a meat tenderizer. Slice chicken thin.
Scramble 1-2 eggs in a mixing bowl.
In a dish, add the flour and season with salt and pepper. Mix it around.
Take the a slice of chicken and dip it in the flour so it is fully coated. Then dip it in the egg so it is fully coated. Let any excess egg drip off. Put on a separate dish. Repeat process until all chicken is battered.
Squeeze lemons into a measuring cup and remove pits.
In a pan, on high heat, add a bit of olive oil and a tablespoon of butter. Once the pan is hot, place the chicken in and let it cook for 1-2 minutes. Then turn the heat down to medium-high heat. After about 2-4 more minutes (when chicken is golden on bottom side), flip the chicken over. Cook for another 2-4 minutes.
Add lemon and wine to the pan. Let it cook for 2-3 minutes. Then remove chicken from pan and place in a baking dish with all the wine/lemon mixture along with it. *Note: It may take more than one pan to cook all the chicken so portion out your lemon and wine per amount of chicken in your pan.
Repeat process until all chicken has been cooked and is in the baking pan. Cover baking dish tightly with tin foil.
Place in the oven and cook for at least 45 minutes.
Top with parsley - Serve and Enjoy!
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