arm.
Meanwhile, cut the chicken breasts in half horizontally to
Coat chicken cutlets with flour.
Cook
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
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.
Slice chicken breasts horizontally to yield 4
nto chunks.
Sprinkle chicken with a bit of salt
aste.
Cook and stir chicken in the spice paste mixture
br>Set aside.
Dip chicken into beaten egg, then in
he carcass of a roasted chicken, which I keep in my
eavy sauce pan boil the chicken thighs, no need to salt
Pound the chicken breast until it is flat-
r waxed paper, place each chicken breast smooth side down.
In medium-sized saucepan, boil chicken broth, 1/2 cup of
Split chicken breast halves in half horizontally
Cut your chicken into thin strips (this is easy if it's slightly
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