| 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 (lisa_pooh@delphi.com)
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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