Monday, July 11, 2011

Quick Chicken And Wine

Quick Chicken And Wine


4 skinless, boneless chicken breast

halves - cut into strips

2 eggs, beaten

1/2 cup Parmesan cheese, finely grated

1T each dried basil & oregano

1 pinch salt

1 pinch ground black pepper

1/2 cup white wine

1 clove garlic, chopped

4 tablespoons butter



Season chicken with salt and pepper to taste. In a shallow plate, spread mixture of basil, oregano and Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with cheese mixture. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).


In a skillet, melt butter or margarine over medium high heat, add garlic. Cook chicken, stirring frequently, until golden brown.


Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

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