mitchell
Crash Test Dummy
3 whole chicken breast, boneless and skinless
2 tablespoons each olive oil and butter
½ cup flour
½ cup seasoned bread crumbs
1 cup Chablis or dry white wine
½ cup lemon juice
4 garlic cloves, pressed
3 tablespoons fresh parsley flakes or 3 teaspoons dried
Cut the breasts in half right down the middle, then pound the chicken with a meat mallet until approx. ¼ inch thick. Rinse the chicken in water do not pat dry. Mix the flour and breadcrumbs and use to coat the chicken, shaking off excess. Fry quickly until browned on both sides in the olive oil and butter, remove from pan and place on a serving platter, covering to keep warm. Repeat until all the chicken is browned. Place all of the browned chicken into the pan and pour the lemon juice, wine and garlic over the chicken. Simmer uncovered for 10 minutes or until the chicken is cooked through. Sprinkle with the parsley and serve immediately. (Serves 6)
2 tablespoons each olive oil and butter
½ cup flour
½ cup seasoned bread crumbs
1 cup Chablis or dry white wine
½ cup lemon juice
4 garlic cloves, pressed
3 tablespoons fresh parsley flakes or 3 teaspoons dried
Cut the breasts in half right down the middle, then pound the chicken with a meat mallet until approx. ¼ inch thick. Rinse the chicken in water do not pat dry. Mix the flour and breadcrumbs and use to coat the chicken, shaking off excess. Fry quickly until browned on both sides in the olive oil and butter, remove from pan and place on a serving platter, covering to keep warm. Repeat until all the chicken is browned. Place all of the browned chicken into the pan and pour the lemon juice, wine and garlic over the chicken. Simmer uncovered for 10 minutes or until the chicken is cooked through. Sprinkle with the parsley and serve immediately. (Serves 6)