I love lemons; but the funny thing is that I don't like lemon pie or lemon bars...Go figure.
This is one of my favor chicken dishes and it's so easy to make. Serve over noodles or rice.
Ingredients:
6 fat free boneless skinless chicken breast
1 cup all purpose flour
Salt and pepper
6 eggs
2 tablespoon grated Parmesan Cheese
1 teaspoon finely chopped chives
2 tablespoon grape-seed oil
1/2 cup white wine
Juice of 1 lemon
2 tablespoon butter
1 tablespoon capers, drained (optional)
1/4 cup chopped parsley
Place chicken breast on a cutting board between sheets of plastic wrap. pound the chicken with a flat mallet until 1/4 inch thick. Place flour in a shallow pan and season with salt and ppper. In a mixing bowl, beat eggs with Parmesan cheese and chives.
Heat oil in skillet over medium heat. Dredge chicken breast in seasoned flour and then dip into the egg mixture. Add chicken to the skillet and saute 2-3 minutes on both sides, until golden brown. Continue cooking until chicken is fully cooked. Remove chicken from the skillet and keep warm.
Add wine and lemon juice ot the skillet and simmer for 5 minutes to reduce the sauce, scraping up any brown bits. Roll the butter in some flour and add to the skillet. Reduce heat to medium low and stir butter into the sauce.
When butter has melted and the sauce thickened slightly, add capers and parsley. Return the chicken to the skillet and gently spoon sauce over the chicken. Transfer chicken to a platter and pour the sauce over it. Serve immediately.
This is one of my favor chicken dishes and it's so easy to make. Serve over noodles or rice.
Ingredients:
6 fat free boneless skinless chicken breast
1 cup all purpose flour
Salt and pepper
6 eggs
2 tablespoon grated Parmesan Cheese
1 teaspoon finely chopped chives
2 tablespoon grape-seed oil
1/2 cup white wine
Juice of 1 lemon
2 tablespoon butter
1 tablespoon capers, drained (optional)
1/4 cup chopped parsley
Place chicken breast on a cutting board between sheets of plastic wrap. pound the chicken with a flat mallet until 1/4 inch thick. Place flour in a shallow pan and season with salt and ppper. In a mixing bowl, beat eggs with Parmesan cheese and chives.
Heat oil in skillet over medium heat. Dredge chicken breast in seasoned flour and then dip into the egg mixture. Add chicken to the skillet and saute 2-3 minutes on both sides, until golden brown. Continue cooking until chicken is fully cooked. Remove chicken from the skillet and keep warm.
Add wine and lemon juice ot the skillet and simmer for 5 minutes to reduce the sauce, scraping up any brown bits. Roll the butter in some flour and add to the skillet. Reduce heat to medium low and stir butter into the sauce.
When butter has melted and the sauce thickened slightly, add capers and parsley. Return the chicken to the skillet and gently spoon sauce over the chicken. Transfer chicken to a platter and pour the sauce over it. Serve immediately.
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