Chicken Limone
Serves 4
Published in: The Daily Herald
4 boneless skinless chicken breasts (4 ounces each)
2 tablespoons flour
2 eggs -- beaten
Margarine
1/2 teaspoons garlic
2 tablespoons white wine
2 teaspoons fresh lemon juice
2 tablespoons butter
Salt and pepper to taste
Fresh parsley -- optional
Lemon -- optional
Heat oven to 350 degrees. Pound chicken breast with a meat mallet until
tender and thin. Put flour and egg in separate shallow bowls. Coat the
chicken breasts with flour and dip it in egg. Heat a large skillet and
coat it with margarine. Place chicken breasts in pan and cook for 2
minutes on each side. Remove chicken from pan, place on baking sheet and
cook for an additional 6-8 minutes in the oven. To the pan add garlic,
white wine and lemon juice and bring to a boil. Add butter and mix until
melted. Remove from heat. To serve: Place chicken breasts on individual
plates and drizzle sauce over the top. If desired, garnish with chopped
fresh parsley and a twist of lemon.
Serves four.
Chef Luis Sanchez, Calvary Cafe, Naperville
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