arm.
Meanwhile, cut the chicken breasts in half horizontally to
r waxed paper, place each chicken breast smooth side down.
Split chicken breast halves in half horizontally
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.
Pound the chicken breasts very thin.
Whisk
t a time, coat the chicken with the flour, then egg
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
alt and pepper. Dredge chicken in flour and shake off
Butterfly the chicken breasts, and then
Pound the chicken breast until it is flat-
Lightly dust chicken pieces with flour (easily done
Pound each breast to 1/4-inch thickness with a meat mallet. Coat each piece of chicken in flour.
Saute the chicken in oil over medium heat in a 10-inch frying pan for 2 1/2 minutes on each side.
Remove chicken from pan and drain on brown paper.
Add onion to pan and saute 1 to 2 minutes.
Remove and drain.
Pour off excess oil from the pan.
Return chicken and onion to pan. Mix bouillon and hot water; pour over chicken.
Pour lemon juice over chicken.
Cover and simmer for 5 minutes.
Place chicken breasts between 2 layers of
Coat chicken with yogurt, cover, and refrigerate
ogether egg and milk. Dip chicken pieces in egg mixture, then
o warm.
Season the chicken breast pieces with salt and
oft, about 5 minutes. Put chicken into the skillet, place a
and salt and pepper. Dredge chicken pieces in the seasoned flour