Ingredients:
4 -6 ounces chicken breasts, butterflied not pounded out
flour
salt and pepper
3 eggs
grated romano cheese
canola oil
chopped parsley
12 mushrooms, cut in 1/2 (optional)
1 clove garlic, minced
salt and pepper
2 tablespoons butter
1/4 cup white wine
1/2 lemons, juice of
1/2 cup heavy cream
Directions:
Butterfly chicken breasts so they are thin.
Lightly season with salt and pepper.
Dust chicken breasts with flour.
Combine whole eggs and romano cheese to form a batter.
(you don’t want a thick batter as it will coat and burn if too thick.) Fry chicken and mushrooms until golden brown.
Add garlic and saute 1 minute.
Season with additional salt and pepper to taste.
Transfer chicken to platter.
Add butter to the skillet.
When melted add wine and lemon juice.
Add cream and cook over high heat until sauce begins to thicken.
Return chicken to skillet and heat.
Serve immediately.
Sprinkle additional grated romano cheese over chicken if desired.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.