Chicken Felice


4 tbsps butter

2 tbsps fresh parsley chopped

1/4 cup parmesan cheese grated

4 skinless boneless chicken breast or 8 thighs

4 eggs

1/4 cup milk

salt & pepper to taste

1/2 cup vegetable oil

1 cup flour

3 lemons

1 cup dry white wine

2 1/2 cups chicken broth


1-Preheat oven to 200 degrees. Set out butter to reach room temperature.
2-Rinse chicken & pat dry with paper towels.
3-Beat eggs with milk, cheese, parsley & salt & pepper.
4-Heat oil over med-high heat in heavy skillet.
5-Place flour in pie pan. Dredge each piece of chicken in flour, and dip in egg & cheese mixture. Fry chicken 5 minutes on each side. Remove to drain on paper towels.
6-Thinly slice 2 lemons, then halve the slices. Squeeze the other lemon to produce 2 tbsp lemon juice.
7-Add wine, lemon juice, chicken broth to skillet. Boil till sauce is reduced to about 1 cup, about 10-15 minutes.
8-Return chicken to skillet with sauce & simmer 15 minutes.
9-Place chicken pieces on warm platter or plates. Add butter to sauce, bit by bit, swirling as each piece is added, until butter is incorporated.
10-Spoon sauce over chicken & garnish with lemon slices.


Notes: Serve with green salad, couscous and roasted onions & eggplant.
Suggested Wine: Pinot Grigio