Chicken Pal Joey
Source of Recipe
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List of Ingredients
4 boneless skinless chicken breasts
1/3 cup flour
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 pound butter (1/2 cup)
1 cup good Chablis wineRecipe
With a sharp knife, slash each of the breasts on the skin side. Place between sheets of heavy film and pound to less than 1/4 inch thickness. Lift one side of the film and put 2 grinds of fresh pepper on top of each breast. Put on a plate and chill until all of the breasts have been flattened. Mix the flour, salt and pepper well and put into a large platter.
Dredge the chicken breasts one at a time in the flour making sure that are completely covered. In a large saute pan, melt the butter and bring to medium heat. One at a time saute the chicken breasts for 2 minutes on a side, removing each to a hot platter as it is cooked. Keep warm. Add the wine to the pan and bring to a boil, scraping the bottom and stirring constantly. Reduce the wine to 1/3 and pour the sauce over each of the plated breasts.
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