| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Jewish |
|
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken Breast halves with Tenders Removed |
| 4 |
|
Beaten Eggs; (I used 2 whole eggs & 4 whites, There was some left over) |
| 1/2 |
c |
White Wine; (see note) |
| 1/2 |
c |
Chicken Stock |
| 1/4 |
c |
Fresh Lemon Juice |
| 2 |
tb |
Butter; (Pareve Margarine) |
| 1 |
tb |
Fresh Chopped Parsley |
|
|
Salt & White Pepper to taste |
| 1/4 |
c |
Vegetable Oil; (I used non stick spray and 2 Tbs. oil) |
| 1/4 |
c |
Flour |
INSTRUCTIONS
Flatten chicken breast. Dip in flour, then in the beaten eggs. Put in pre-
heated saute pan with oil & saute on both sides. Discard oil and add wine,
chicken stock, lemon juice and reduce. Add butter - swirl pan until lightly
thickened then sprinkle with chopped parsley and sale & pepper to taste.
Note: We loved the sauce, so, Next time I make this I am going to double
the broth, lemon juice and wine. The margarine is just for the flavor so it
can stay the same.
Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website)
Posted to JEWISH-FOOD digest by Goldtag1@aol.com on Oct 25, 1998, converted
by MM_Buster v2.0l.
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