1 Boneless Chicken Breast, sliced into three pieces and tenderized
8 oz. Oil
Flour
3 Eggs, beaten
1 T. Parsley
6 oz. Chicken Stock
2 T. Butter
3 T. Lemon Juice
1 tsp. White Wine
Heat oil in sauté pan. Add parsley to beaten eggs. Flour chicken, then dip in egg mixture; place in sauté pan and brown both sides lightly. Drain oil. Add chicken stock, butter, lemon juice, white wine and cook down. Serve with your favorite pasta.
Presented by Chef Greg Fisher, Altruda's Italian Restaurant
Date: 8/5/2014
