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Categories:Viewed: 58 - Published at: 5 years ago
Ingredients
- 12 lb boneless chicken breast
- 3 tablespoons flour
- salt, to taste
- white pepper, to taste
- 3 tablespoons butter
- 2 teaspoons vegetable oil
- 13 cup white wine
- 1 12 tablespoons lemon juice
- 2 teaspoons chopped fresh parsley
Method
- Rinse the boneless and skinless chicken breast.
- Pat dry and slice into thin cutlets.
- On wax paper, combine flour, salt and pepper.
- Dip cutlets into flour mixture, shaking off excess.
- In a large skillet over medium heat, Heat one half of the butter and oil until the butter is melted.
- Add cutlets and brown lightly on each side.
- Place cutlets on serving plate; keep in a warm place.
- Stir the wine, lemon juice, and parsley into skillet; increase heat to high and cook until slightly thickened.
- Remove from heat, swirl in remaining butter until melted.
- Pour over cutlets and serve.
