INGREDIENTS
4 boneless, skinned chicken breasts
1/2 cup flour
1 cup Italian bread crumbs
1 large egg
1 large pat butter
2 tbsp. olive oil
1 cup. dry wine
1-2 cans chicken stock
1 fresh lemon, sliced into 1/4" slices, all seeds removed
DIRECTIONS
Using a mallet, pound chicken into 1/2"
thick fillets.
Put flour in a plate and dredge chicken in flour.
Put bread crumbs in a plate and dredge chicken in
bread crumbs.
Beat egg in bowl..
Dredge chicken in egg.
Saute chicken in butter and oil in a large skillet until browned.
Remove chicken from pan.
Deglaze the pan with the wine (or absolut or whatever).
Put lemons into bottom of pan.
Layer chicken over lemons.
Add chicken stock until chicken is almost covered.
Bring to a boil.
Reduce heat and simmer for 20
minutes until fork-tender.
Serve over pasta, rice, whatever.