Ingredients
1lb boneless chicken breast
2 eggs
1/8 cup parmesan
1/8 cup mozzarella
2 tbsp parsley
½ cup flour
1 clove minced garlic
1 cup chicken broth
½ cup white wine
¼ cup lemon juice
Directions
Mix eggs, cheese and parsley in a small bowl. Dredge pounded chicken breasts in flour.
Dip your chicken in the egg mixture being sure each breast gets a good coating of cheese and parsley.
Fry in the olive oil until brown on both sides. Cover pan, remove from heat and set aside.
Sauté garlic and wine for three minutes, stir in broth and lemon juice. Bring to a boil and stir in butter.
Put your chicken breasts back into your pan and allow to simmer for three minutes.
