Coat chicken with flour and set aside.<
meat pounder, pound the chicken breasts flat so that they
ntil blended. Stir in the chicken, beans, and chilies.
Place
killet over medium heat, cook chicken until no longer pink and
eggs.
Dip the chicken in the eggs, then coat
Separate chicken from bones and chop or
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
resh.
Meat Prep: Cut chicken into bite sized pieces.
Remove chicken skin, then butterfly cut
eat.
Pat dry chicken cutlets and dredge in
owl with flour.
Dip chicken in the flour completely, then
ith salt and pepper. Coat chicken cutlets in seasoned flour, shaking
aucepan with about 2 cups chicken broth.
broth should measure
garlic powder and paprika. Dip chicken breasts in egg mixture, then
br>3.Pat THINLY sliced chicken dry (pound them thin, if
Mix lemon juice, wine, water, margarine, chicken base, pepper and garlic in a 2-quart saucepan and heat. Add cornstarch. Put aside. Cut up chicken cutlets into 2 ounce pieces. Dip chicken pieces in flour. Turn in beaten eggs. Heat corn oil in pan. Cook chicken approximately 3 minutes on each side until light brown. Drain oil and add sauce you put aside. Simmer for approximately 5 minutes. Makes 2 servings.
Beat eggs in a bowl.
Flour very thin chicken cutlets and add to eggs.
Heat oil in saute pan until hot.
Cook chicken until golden brown.
Put the chicken breasts side by side on
Dip chicken in flour. Then coat with egg.
Saute chicken in butter and remove.
Add wine and lemon juice to deglaze pan and pour over chicken (can be added with chicken in pan).
If you like more sauce, increase sherry and lemon juice mixture in 2 to 1 ratio.
Dip chicken in egg/lemon juice. Coat with bread crumbs.
Brown chicken in oil.
In a separate pot, melt butter. Add garlic, chicken broth and lemon juice.
Pour the sauce over the chicken in glass pan. Bake, covered, at 350\u00b0 for 30 minutes. Add wine and bake 30 minutes longer (uncover the pan for the last 15 minutes). Enjoy!