Source:

Teresa

Serves/Makes:4 or more

Ingredients

• 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
• Sauce:
• 1/2 cup (125 ml) margarine
• 1/2 cup (125 ml) white wine
• 1/4 cup (60 ml) lemon juice

Preparation

• 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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