Chicken Breasts With Lemon And Parsley Recipe
Ingredients
| 1/3 cup dry vermouth or white wine | ||
| Lemon juice | 1/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), finley minced | |
| 2 whole chicken breasts, boned, skinned and halved | ||
| 3 tablespoons Progresso Italian-style Bread Crumbs | ||
| 2 tablespoons Progresso Olive Oil | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
In a measuring cup combine wine, lemon juice and garlic.
Place each chicken breast between 2 pieces of wax paper.
Pound with a mallet or cleaver to about 1/4 inch thick.
Lightly coat chicken with bread crumbs.
In a large skillet heat olive oil until hot.
Add chicken.
Saute until brown on both sides, about 5 minutes.
Stir wine mixture again and pour over chicken.
Simmer, uncovered, until chicken is cooked, about 5 minutes.
Sprinkle with parsley.
Place each chicken breast between 2 pieces of wax paper.
Pound with a mallet or cleaver to about 1/4 inch thick.
Lightly coat chicken with bread crumbs.
In a large skillet heat olive oil until hot.
Add chicken.
Saute until brown on both sides, about 5 minutes.
Stir wine mixture again and pour over chicken.
Simmer, uncovered, until chicken is cooked, about 5 minutes.
Sprinkle with parsley.
Chef
