2 lbs Skinless Boneless Chicken Breast
2 Large Eggs
3/4 cup flour for breading
1 cup low fat, low sodium chicken or vegetable broth
1/2 small onion finely chopped
1 clove garlic finely chopped
1/2 cup white wine
1/2 teaspoon paprika
1/2 teaspoon black pepper and 1/2 teaspoon kosher salt
2 tablespoon olive oil
1/4th stick unsalted butter
Cut the chicken into 4, 8 oz pieces and pound them slightly so they are uniform in thickness.
Whisk the two eggs and add 1/3 of salt and pepper for the recipe in it.
Place four in a wide dish and add paprika and 1/3 of recipe salt and black pepper and mix it well.
Coat both sides of chicken pieces with flour and then with egg mix and back into flour to coat both sides well.
Heat the cooking pan well and add oil in it. Place coated chicken pieces and cook until just cooked and light brown on both sides. Remove chicken from the pan and add chopped onion and garlic in . Sauté a little and add white wine to the mix. Reduce the mix until alcohol is gone and add butter and broth. Reduce a little further and add chicken breasts to the mix. Let the chicken coat for about 1 min on each side and remove chicken and present it in plate with generous amount of liquid mix on top.
1 lb. chicken breast, boneless, skinless
1 egg, beaten
1 cup bread crumbs
2 tbs. olive oil
1 tbs. butter
2 cups mushrooms, sliced
1/4 cup white wine
1/4 cup fresh parsley, chopped
Pound chicken breast into thin cutlets. Heat oil in skillet. Dip chicken in egg and dredge through bread crumbs. Place in skillet and cook on each side for 3-4 minutes. After all chicken is cooked, remove from skillet and keep warm. Melt butter in skillet, add mushrooms and saute for 3 minutes. Add white wine and chicken; bring to a boil. Slice lemon in half and squeeze juice over chicken. Sprinkle with parsley and serve.
Version III (with white sauce)
6 ea Medium chicken breasts
1/2 c Dry white wine
10 1/2 oz Can cream of mushroom soup
3 oz Mushrooms, sliced (about 1/2 cup)
Paprika (to taste)
1 c Sour cream
Hot cooked rice
Place chicken breasts, skin side up, in 12 x 7 1/2 x 2 inch baking dish; sprinkle with salt. Blend wine into mushroom soup; add mushrooms and pour over chicken.
Bake at 350 for 1 to 1 1/4 hours. Remove chicken to platter; sprinkle with paprika. Pour sauce into saucepan; blend in sour cream and heat gently till hot. Do not boil or sauce may separate. Serve sauce over chicken and hot cooked rice.
4 best quality boneless chicken breasts sliced into thin cutlets
flour for dredging
1 clove garlic
2 tb Parmagianno cheese
1 tb fresh chopped parsley
salt and pepper
4 tb Sauce Demi-Glace
lump of sweet butter size of a walnut
Make a batter with the eggs, cheese, parsley, salt and pepper and the smashed garlic clove. Add a tiny pinch of flour to help tighten it up. Dip the scallopinis in flour and then into the egg batter. Saute briskly but gently in clarified butter and remove to a plate when done. Degrease the pan and squeeze in the lemon juice. Add the Demi-Glace and swirl in the butter. Plate the chicken, nap with the sauce and serve.
traditional is chix dipped in flour and egg ,pan fried in butter then deglazed with white wine ,lemon, chix stock,s/p,parsley finshed with a little more butter or butter mixed with a little flour to thicken sauce.at least myexperience has been that