Directions
- 1Dredge thinly sliced chicken breasts in egg, then in seasoned breadcrumbs.
- 2Pan-fry the chicken in canola and extra virgin olive oil until lightly browned. Don't fully cook it yet.
- 3Remove chicken from the pan.
- 4Add butter, shallots, and diced garlic to the pan.
- 5Add white wine, then chicken stock (or Herbox bouillon powder).
- 6Add fresh lemon juice, salt, and pepper.
- 7Add the chicken back to the pan and simmer with the lid on for about 45 minutes, or until fall apart tender.
- 8Add fresh parsley and cook with the lid off for a few minutes to reduce the sauce.
Ingredients
- 6 thinly sliced chicken breasts
- 2 egg
- 1 cup seasoned breadcrumbs
- 1 tablespoon canola oil
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 shallots
- 3 cloves garlic
- 1 cup white wine
- 1 tablespoon Herbox chicken bouillon powder
- 1 tablespoon fresh lemon juice
- 1 pinch salt
- 1 pinch pepper
- 1 handful fresh parsley
Equipment
cast iron skilletbowlaluminum foilforktongsspoon
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