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Ingredients
- 2 lb Boneless, thinly sliced
- Â Â Chicken breasts
- Â Â Salt and black pepper
- Â Â Flour (to coat chicken)
- 2 stk of butter
- Â Â Several Tbsp. of extra
- Â Â Virgin extra virgin olive oil
- 12 x Garlic cloves, peeled and
- Â Â Chopped
- 1 c. Fresh lemon juice
- 1 c. Dry white wine
- 1 c. Chopped fresh parsley
- 2 x Lemons thinly sliced as a
- Â Â Garnish to final meal
- Â Â Corn Starch and water
Directions
- Sprinkle chicken breasts with salt and pepper to taste, then dredge them through the flour. Sautee them in butter and oil (amount of oil and butter to taste, but at least a couple tbsp of each - we use more). Sautee each breast until cooked through. Remove from pan. Mix corn starch and water to use to thicken sauce which you are about to make. Add in to pan lemon juice, garlic, white wine, parsley. Simmer for awhile, then add in corn starch mix to thicken. Return chicken to pan, cook for a few min. Serve with lemon slices and parsley as garnish. Brown and wild rice is our favorite accompaniment. Friar
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