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Serves/Makes:4 or more
- 8 pieces chicken breast, skinned and boned
- 1 cup (225 ml) flour
- 1 cup (225 ml) of eggs, beaten
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (60 ml) parsley, chopped
- 1/4 tsp (1 ml). salt
- 1/4 cup (60 ml) wine
- 3 garlic cloves, pureed
- 2 dashes pepper sauce
- 1/4 cup (60 ml) parmesan cheese, grated
- margarine, butter or olive oil
- 1/2 cup (125 ml) margarine
- 1/2 cup (125 ml) white wine
- 1/4 cup (60 ml) lemon juice
- Dip the chicken in the flour then set aside.
- Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan.
- Coat a heavy skillet with margarine or olive oil and place over high heat.
- Dip the floured chicken pieces generously in the batter and place in the heated skillet.
- 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.
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