CHICKEN MARTINI⤵️

CHICKEN MARTINI⤵️ 4 (thin sliced) chicken breast Flour Egg wash Grated Parmesan cheese 1/2 cup Pinot Grigio 1 cup chicken broth 1 TBSP butter Juice or 1 lemon Minced parsley, garnish Oil for pan frying 1. Cover each chicken breast with cling wrap and pound to 1/8 - 1/4 inch thick 2. Then coat your chicken breast in flour, egg wash and Parmesan cheese. Press the cheese into the chicken real good. 3. Then pan fry your chicken breast in some oil on medium heat for 3-4 minutes on each side. 4. Rest chicken onto a paper towel to catch any excess oil. Meanwhile, remove all the oil from the pan. 5. In the same pan, place your chicken back in. Sprinkle with some flour. Turn heat to high and then add: 1/2 cup Pinot Grigio and 1 cup chicken broth. Bring this to a boil. 6. Once boiling, add 1 TBSP butter, the juice of 1 lemon and cook until butter is melted. Then garnish with minced parsley. 7. I wasn’t sure how to serve this so I paired it with Angel hair pasta, asparagus & mushroom.

Good

% Daily Values based on a 2,000 calorie diet