LEMON - PARSLEY CHICKEN BREASTS
- 2 whole chicken breasts, boned & skinned
- 1/3 c. white wine
- 1/3 c. lemon juice
- 2 cloves fresh minced garlic
- 3 tbsp. breadcrumbs
- 2 tbsp. olive oil
- 1/4 c. parsley, fresh
In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet.
Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.
Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.