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Categories:Viewed: 28 - Published at: a year ago
Ingredients
- 2 (8 oz.) boneless, skinless chicken breasts, cut in half
- 8 Tbsp. oil (for browning)
- 6 Tbsp. butter or margarine
- juice from 1 large lemon
- 6 to 8 thinly sliced medium mushrooms
- dash of white wine (optional)
- 4 cloves peeled garlic
- salt and pepper to taste
- 2 eggs, lightly beaten
- 1 c. all-purpose flour
- fresh parsley
Method
- Lightly pound chicken (shiny side down).
- Dip in flour to coat, then in eggs.
- Cook in hot oil until golden brown on both sides. Drain oil from pan and add butter, lemon juice, garlic and mushrooms to pan.
- Cook over medium heat until chicken is cooked through and mushrooms are soft, but not soggy (about 5 to 8 minutes).
- Arrange on platter.
- Pour liquid from pan over chicken. Sprinkle with chopped fresh parsley.
- Makes 4 servings.
