arm.
Meanwhile, cut the chicken breasts in half horizontally to
Pound the chicken breast until it is flat-
r waxed paper, place each chicken breast smooth side down.
Coat chicken cutlets with flour.
Cook
Split chicken breast halves in half horizontally
gether in a bag. Add chicken parts in a bag and
Cut your chicken into thin strips (this is easy if it's slightly
Wash chicken cutlets and pat dry with
late. Coat both sides of chicken breast halves in flour; shake
Combine flour, salt and pepper in a bowl.
Coat chicken cutlets with flour mixture.
Melt the butter in a frying pan and brown chicken on both sides.
Stir the brown bits that form in pan and cook 1 minute.
Remove chicken from the pan and place on platter.
Add lemon juice, water and parsley to the pan and cook until thickened.
Pour sauce over chicken and garnish with lemon slices.
Serves 4 to 6.
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
Slice chicken breasts horizontally to yield 4
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
Preheat oven to 325\u00b0.
Cook chicken in boiling, salted water to cover in saucepan until tender; drain.
Cool and cut into bite size pieces.
Place chicken in 9 x 12-inch baking dish.
Pour mixture of soup and broth over chicken.
Combine baking mix and milk in a bowl; mix well.
Pour over chicken.
Bake for 35 minutes.
Drizzle melted butter over top.
Bake for 10 minutes longer.
This easy recipe can be prepared ahead and can be frozen.
Yields 6 servings.
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
When boiling a chicken for a recipe, cook it in a deep