INGREDIENTS
- 8 Boneless skinless chicken breast halves
- 3 tsp extra virgin olive oil, divided
- 2 tbsp salted butter, divided
- 1 cup all-purpose flour
- 1 cup grated Parmesan cheese
- 2 eggs
- ½ tsp lemon infused sea salt
- 2 tbsp plus ½ cup white wine (Chardonnay), divided
- ¼ cup minced fresh parsley
- 5 tbsp lemon juice, divided
- 4 minced garlic cloves
- 1 tsp chicken bouillon powder
- 4 oz fresh mushroom
- 1 tsp seasoning sauce (Golden Mountain)
- ½ cup unsalted chicken broth
DIRECTIONS
- 1.Wash chicken in cold water. Cut breasts into 4 oz pieces. Flatten chicken pieces to ¼ inch thickness.
- 2.Place chicken in a large bowl. Add olive oil, chicken bouillon powder, seasoning sauce. Mix chicken evenly.
- 3.Wash parsley in cold water. Mince parsley, set aside in a bowl.
- 4.Mince garlic cloves, store in a bowl.
- 5.Clean mushrooms in cold water. Cut mushrooms into slices.
- 6.Using a small bowl, break eggs and beat well.
- 7.Using a shallow dish, combine 2 tbsp white wine, 2 tbsp lemon juice, garlic.
- 8.Using another shallow dish, combine flour, parmesan cheese, parsley, salt.
- 9.Dip chicken (Step 2) into flour bowl (Step 8), then into eggs bowl (Step 6) and then back to flour bowl mixture.
- 10.Using a large nonstock frying pan, add 1 tbsp butter over medium heat. When butter is cooking, add garlic, cook until golden brown. Add chicken pieces and cook for 3-5 minutes on each side until chicken is fully cooked. Repeat with remaining chicken and remaining butter. Remove and keep warm.
- 11.Using the same pan from Step 10, add butter, mushroom and fry for 1-2 minutes. Add remaining wine, lemon juice and chicken broth. Bring to boil then remove from heat. Drizzle sauce over chicken from Step 10. Ready to serve.