www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| Ingredients: | |||||
| 4 | Chicken breast halves, thinly sliced in 3 (twelve cutlets total) | ||||
| 1/2 C | Flour | ||||
| 1/2 C | Egg white, beaten | ||||
| 1 | Lemon, juice of | ||||
| 1/2 | Lemon, sliced thin | ||||
| 1/3 C | White wine | ||||
| 1 can | Chicken broth | ||||
| Salt and pepper | |||||
| 3 Tbsp | Fresh chopped parsley | ||||
| 2 Tbsp | Butter | ||||
| Directions: | |||||
|
Season the chicken with salt and pepper. Place the flour in a bowl, and the beaten egg whites in another bowl.
Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan. Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate. Spray the pan again and repeat until all chicken has been cooked. Once all chicken is cooked, place the chicken broth in the bowl with the remaining flour and whisk. Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer on low heat for about 2 minutes so it reduces slightly and thickens. Turn off heat. Return chicken to the pan to combine with the sauce. Serve immediately with a nice big salad |
|||||