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Ingredients
- 1 lb boneless skinless chicken breasts thinly sliced
- 1/4 c. all-purpose flour
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. butter
- 3 Tbsp. extra virgin olive oil
- 1/4 c. dry white wine or possibly dry vermouth
- 3 Tbsp. lemon juice
- Â Â Lemon slices (optional)
- Â Â Finely minced flat-leaf parsley (optional)
Directions
- Trim chicken breasts of fat and lb. on a cutting board with a meat mallet or possibly heavy skillet to 1/4-inch thickness.
- Place flour in a shallow dish and season with salt and black pepper. Add in chicken and lightly coat with the flour mix.
- In a large heavy skillet, heat butter in oil over medium-high heat till sizzling warm. Add in chicken to skillet and cook 2 to 3 min per side or possibly till exterior is browned and meat is no longer pink. Remove chicken from skillet and keep hot.
- Pour about half the fat out of the skillet. Add in wine, scraping up the browned bits as it cooks down. Remove skillet from heat and stir in lemon juice. Return chicken to skillet and coat with the sauce.
- Serve immediately, pouring pan juices over the chicken. Garnish with lemon slices and parsley, if you like.
- This recipe yields 4 servings.
- Comments: Once as I was preparing lunch for some guests, one of them saw which I was pounding veal in the kitchen. "Oh, Henry doesn't like veal," she whispered, referring to her husband. "Well," I told her, "we'll just tell him it's chicken." He loved it, and he would have loved this cost-cutting substitute for hard-to-find good veal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 175 | 60% |
| Total Fat 19.78g | 25% |
| Saturated Fat 7.13g | 29% |
| Trans Fat 0.02g | |
| Cholesterol 66mg | 22% |
| Sodium 111mg | 5% |
| Potassium 240mg | 7% |
| Total Carbs 8.09g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.61g | 0% |
| Protein 18.06g | 29% |
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