| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Grated fresh Parmesan |
| 1 |
lb |
Boneless; skinless chicken breasts |
|
|
Salt; pepper and paprika to taste |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Olive oil |
| 1 |
|
Clove garlic; pressed (up to) |
| 3/4 |
c |
Marsala wine |
| 2 |
tb |
Fresh lemon juice |
|
|
Lemon wedges and parsley to garnish |
INSTRUCTIONS
Date: Tue, 18 Jun 1996 12:02:01 -0400
From: Linda Robinson <CatRescuer@AOL.COM>
Mix flour and cheese together in a resealable plastic bag. Sprinkle
chicken breasts with salt, pepper and paprika. Place each chicken breast
inside bag and lightly coat both sides with flour mixture; shake off any
excess.
In large skillet, heat butter and olive oil over medium heat until butter
is melted. Stir in garlic. Cook chicken breasts on each side until lightly
browned. Stir in Marsala wine and lemon juice. Simmer until chicken is
cooked through.
Arrange chicken on a warm serving platter and pour the remaining liquid
from the skillet over the chicken. Garnish with lemon wedges and parsley.
EAT-L DIGEST 17 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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