ntil blended. Stir in the chicken, beans, and chilies.
Place
killet over medium heat, cook chicken until no longer pink and
Pound out chicken breasts to about 1/4
Place chicken breasts side by side on
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.
oultry seasoning.
dredge the chicken in flour.
in a
Dust chicken with flour.
In a
Clean Chicken:
Soak Chicken cutlets in white vinegar and
hite wine, 1/2 cup chicken broth, and 1/2 cup
Flour chicken breast, then dip in egg, then in Parmesan cheese to coat. In a small skillet, saute chicken over low heat, seasoning with salt and pepper to taste.
When the chicken is half done (after about 4 to 5 minutes), stir in the cream and green onions. Bring to a boil, then remove from heat, sprinkle with a handful of Parmesan cheese, and serve.
Cut chicken breast horizontally through the middle
owl. Coat each piece of chicken in flour; dip in beaten
Place flour in a shallow bowl.
Roll chicken in flour to coat.
Beat eggs, parmesan, parsley, salt& pepper until foamy.
Heat olive oil& butter in skillet over med.
high heat.
Dip chicken is egg mixture.
Place in skillet, cook chicken until browned, about 3 min per side.
Squeeze lemon juice on chicken and cook 1 min.
longer.
Lightly flour each piece of chicken.
Brown over medium heat. Place 2 slices of lemon on each piece of chicken and squeeze remainder of lemon juice over chicken.
Cover and cook on low heat for 15 minutes.
Add salt and pepper to taste.
Serve with side dish of pasta.
Flatten cutlets with meat pounder; dredge in flour, then into beaten eggs with parsley, black pepper and Parmesan.
Pan should be very hot.
Drop cutlets into oil and fry until golden.
Remove chicken; drain off oil.
Add sherry, lemon juice, chicken broth and chicken.
Cook 10 minutes uncovered until half of the liquid evaporates.
Add butter, additional parsley and pepper.
Cook 5 minutes.
If too moist, add a little flour.
Serve with a lemon slice on top.
s hot enough, dip the chicken in the flour, then the
If needed, pound chicken breasts down to 1/4\"-
n another.
Dredge seasoned chicken in flour and then in