Serves 8! Treat your friends and/or family to this lemony, butter-wine flavored chicken entree coated lightly with Parmesan cheese and herbs. Really, this yummy recipe should have been included in the movie or book, “Like Water for Chocolate” but the country is all wrong. Still, it is the kind of dish that causes storied to unfold from the mouths of everyone who eats it.
Batter
- 3/4 cup egg whites, beaten eggs, or egg substitute
- 1/4 cup grated Parmesan cheese (soft, dry Parmesan from the grated cheese choices in the dairy section; NOT the dry kind of Parmesan-in-a-can that you sprinkle over pizza)
- 1/4 cup finely chopped fresh parsley (the curly, crinkly kind, not the flat kind)
- 1/4 cup white cooking wine (or the real deal)
- 2 Tablespoons lemon juice
- 1/4 teaspoon salt
- 4 dashes Tabasco sauce (4 shakes from the bottle)
- 3 garlic cloves, peeled and minced
Chicken
- 3 lbs boneless chicken breasts
- 1/4 cup flour
- 1 Tablespoon olive oil
Sauce
- 2 Tablespoons butter
- 1/4 cup white cooking wine (or the real deal)
- 3 Tablespoons freshly squeezed lemon juice
Combine batter ingredients in a flat plate with rising sides, like a pie plate. Set aside. Flatten the chicken breast portions for the best cooking results. To flatten the portions, place them between clear plastic wrap, pieces of heavy foil, or in a gallon Ziploc bag. Pound with a meat mallet or rolling pin, or roll to thin thickness with the rolling pin. Each chicken breast portion should be 1/4-inch thick when done.
Place the flour in a clean Ziploc bag or in another pie plate. Dredge chicken portions in flour. Dredging is when you push down and rub the meat into the dry coating to force as much as possible of the coating into every moist place on the meat.
Spray all the inside of a large non-stick skillet with Pam, then add the oil to the bottom of the pan and heat on high for 30 seconds. Working quickly, take a flour coated piece of chicken, dip in the liquid batter and place in the bottom of the pan on the heated oil surface. Repeat until half of the chicken is in the pan. Cook 4 minutes on each side. If you could not get the chicken pieces thin enough, you may need to cook longer. Remove this batch of chicken from the pan and place on a serving plate, then cover to keep warm. Wipe skillet with a paper towel to remove drippings (batter and chicken remnants left from the first batch that will burn and affect the taste of the second batch of chicken). Heat another 1-1/2 teaspons oil on high for 30 seconds and repeat dipping and cooking procedure with second batch of chicken, again cooking for 4 minutes on each side. Remove to serving plate and recover to retain heat.
Prepare sauce by melting butter in a small sauce pan over medium heat. Add wine and lemon juice and bring to a boil on high heat, stirring constantly to prevent burning. When the sauce reaches a boil, cook for 10 seconds longer and remove from heat. Pour over chicken portions on serving platter and serve immediately.
Serves 8 people.
Based on a recipe from Cooking Light.