arm.
Meanwhile, cut the chicken breasts in half horizontally to
n a bowl. Dredge the chicken breast pieces in the seasoned
ntil blended. Stir in the chicken, beans, and chilies.
Place
killet over medium heat, cook chicken until no longer pink and
Separate chicken from bones and chop or
r waxed paper, place each chicken breast smooth side down.
Split chicken breast halves in half horizontally
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
Pound breasts thin between 2 sheets waxed paper.
Dunk chicken pieces in beaten eggs and then coat with a mixture of bread crumbs and Parmesan cheese.
Fry the coated chicken pieces in 1 stick butter until golden brown on both sides.
Remove chicken from pan and in same pan, add mixture of water, bouillon cubes and lemon juice.
Put chicken back into pan and let simmer for about 10 minutes.
Garnish with parsley and lemon slices.
(Electric frypan works best.)
resh.
Meat Prep: Cut chicken into bite sized pieces.
Blend flour, thyme and pepper.
Flatten chicken with mallet or plate (place between waxed paper).
Dredge chicken in flour.
Add olive oil to preheated heavy saute pan and quickly brown chicken over medium-high heat, about 2 minutes per side.
Remove and set aside.
Saute onion until lightly browned, about 5 minutes.
Add chicken, wine and lemon juice and cook until sauce thickens, about 3 to 5 minutes.
t a time, coat the chicken with the flour, then egg
Pound the chicken breasts very thin.
Whisk
Heat oil in a large skillet on high heat. Dust chicken pieces in flour, shaking off excess. Cook in 2 batches, 1-2 mins each side, until golden. Remove from pan and set aside.
Cook capers in same pan for 1 min, until crisp. Remove to a plate.
Add wine to pan to deglaze. Simmer 1 min. Return chicken to pan with lemon juice. Simmer 1-2 mins. Remove from heat. Add half of the parsley and lemon peel. Season to taste.
Serve chicken slices with sauce. Top with capers, and remaining parsley and lemon peel. Accompany with asparagus.
ieces of plastic wrap flatten chicken breasts to 1/4\" thickness
shallow dish. Dredge the chicken pieces in the flour mixture
Butterfly the chicken breasts, and then
Lightly dust chicken pieces with flour (easily done
alt and pepper. Dredge chicken in flour and shake off
Pound the chicken breast until it is flat-