| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chicken, Italian | 1 | Servings |
INGREDIENTS
| 4 | Boneless skinless chicken breasts | |
| 1/2 | c | Flour |
| 1 | tb | Olive oil |
| 1 | tb | Unsalted butter |
| 1/4 | c | Dry white wine |
| 1 | tb | Fresh lemon juice |
| Salt and pepper to taste | ||
| 1 | tb | Chopped fresh italian parsley |
INSTRUCTIONS
1. Fflattened chicken breast until quite thin and then dredge lightly with flour. 2. Heat the olive oil and butter in a large skillet. Once it is hot, saute the chicken until done. Remove and keep warm. 3. Add wine and lemon juice to the skillet to deglaze, scraping up any brown bits. 4. Season with salt, pepper, and parsley. Pour sauce over the chicken, and serve! Posted to recipelu-digest Volume 01 Number 292 by RecipeLu <recipelu@geocities.com> on Nov 23, 1997
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