Chicken Limone

prep time:: 20 mins

Serving size: 4

ingredients

4 boned and skinned chicken breast halves
(~ 4 oz each)
2 tablespoons flour
2 eggs -- beaten
margarine
1/2 teaspoon garlic
2 tablespoons white wine
2 teaspoons fresh lemon juice
2 tablespoons butter
salt and pepper -- to taste
fresh parsley (optional) -- chopped
lemon (optional) -- sliced

directions

Heat over to 350 degrees. Pound chicken breast with a meat mallet until tender and thin. Put flour and eggs in separate shallow bowls. Coat the check breasts with flour and dip in egg.

Heat a large skillet and coat it with margarine. Place chicken breasts in pan and cook for 2 minutes on each side. Remove chicken from pan, place on baking sheet and cook for an additional 6 to 8 minutes in the oven.

To the pan add garlic, white wine, and lemon juice and bring to a boil. Add butter and mix until melted. Remove from heat.

To serve: Place chicken breasts on individual plates and drizzle sauce over the top. If desired, garnish with chopped parsley and a twist of lemon.