4 tbsps butter
2 tbsps fresh parsley chopped
1/4 cup parmesan cheese grated
4 skinless boneless chicken breast or 8 thighs
1/4 cup milk
salt & pepper to taste
1/2 cup vegetable oil
1 cup flour
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