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Categories:Viewed: 69 - Published at: 6 years ago
Ingredients
- 3 whole skinless, boneless chicken breasts, about 1 1/2 pounds
- Salt if desired and freshly ground pepper to taste
- 1/4 cup flour
- 2 tablespoons corn, peanut or vegetable oil, approximately
- 1 tablespoon butter
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced shallots
- 1/4 cup chicken broth
- 13 cup dry white wine
- Juice of 1/2 lemon
- 1/4 cup finely chopped parsley
Method
- Put breasts on flat surface to remove peripheral fat or cartilage.
- Cut breasts in half and then into 1 1/2-inch pieces.
- Sprinkle with salt and pepper.
- Coat with flour.
- You will need 2 skillets in which to cook this dish.
- Heat tablespoon of oil in nonstick skillet and when very hot add about half of chicken pieces without crowding.
- Cook, turning pieces so they cook evenly.
- Have tablespoon of butter heating in second skillet.
- When first batch has cooked for 3 minutes or until golden brown transfer to second skillet.
- Heat remaining tablespoon of oil in first skillet and when it is hot add second batch of chicken.
- Cook 3 minutes or until golden brown all over.
- Add to first batch of chicken pieces.
- Sprinkle with garlic and shallots and toss to blend.
- Sprinkle broth, wine, lemon juice and parsley.
- Cover chicken mixture closely and let simmer 2 or 3 minutes.
