Email to Linda Carnation      

fresh - Chicken w/Wine Sauce

Source of Recipe

???
fresh - Chicken w/Wine Sauce

4 boneless chicken breast halves without skin
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs -- lightly beaten
1/3 cup bread crumbs
2 tablespoons butter
2 teaspoons minced garlic
1 cup dry white wine

Heat a serving platter in a 150 degree F. oven.
Rinse the chicken breasts and pat dry with paper towels. Combine salt and
pepper with the flour. Dredge the chicken in the seasoned flour, dip into
the eggs, then run through the bread crumbs, coating evenly.

Melt 1 tablespoon of the butter in a wide, heavy saute pan over high heat.
Add the breasts and saute, turning once, until well browned and cooked
through, 5 to 6 minutes on each side. Reduce the heat to medium-high if the
chicken starts to burn. Remove the chicken breasts to the warmed serving
platter and keep warm.

Reduce the heat to medium, add the garlic, and toss around the pan for about
15 seconds. Raise the heat to high again and scrape up any browned bits from
the pan bottom as you pour in the wine. Boil until slightly thickened and
reduced by half.

Remove from the heat and whisk in the remaining 1 tablespoon butter. Pour
the sauce over the breasts and serve hot. Yield 4 servings.