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Tuesday, 30 September 2014

LEMON - PARSLEY CHICKEN BREASTS



LEMON - PARSLEY CHICKEN BREASTS

2 whole chicken breasts, boned & skinned 1/3 c. white wine

1/3 c. lemon juice
2 cloves fresh minced garlic
3 tbsp. breadcrumbs
2 tbsp. olive oil
1/4 c. parsley, fresh

In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet.

Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices

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