| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meats, Poultry | 4 | Servings | |
INGREDIENTS
| -NEW YORK,NEW YORK RESTAURANT—– WEST KENDALL, MIAMI, FL—– MIAMI HERALD 7/21/94—– | ||
| 8 | Chicken breast pieces (3 1/2 oz ea) boned and skinned —BATTER:—– | |
| 1 | c | Eggs — beaten |
| 2 | tb | Lemon juice |
| 1/4 | c | Parsley — chopped |
| 1/4 | ts | Salt |
| 1/4 | c | White wine |
| 1 1/2 | ts | Garlic — pureed |
| 2 | ds | Hot pepper sauce |
| 1/4 | c | Parmesan cheese — grated |
| Margarine or butter for — | ||
| Coating pan WINE SAUCE:—– | ||
| 1 | Margarine stick | |
| 1/2 | c | White wine |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
Dust the chicken in the flour and set aside. Make the batter by beating eggs briskly, then beating in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan. Coat a heavy skillet with margarine or oliveoil and place over high heat. Dip the floured chicken pieces generously in the batter and place in the heated skilleet. Cook until golden brown on each side, about 5 minutes. Remove chicken from the pan and drain excess oil. Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. Serve immediately. Nutritional info( not including oil for cooking): 611 cal; 57g pro, 5g carb, 36g fat (54%) Lisa Crawford ([email protected]) Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“With Jesus, you can do it”