| | Directions | | Dip chicken into egg, dredge in crumbs. Fry in oil until golden brown (will be partially cooked). Drain on paper towels and set aside. In clean deep skillet, heat remaining ingredients. When mixture comes to a simmer, place chicken in sauce and cook 5-8 minutes on low heat, simmering slowly until completely cooked. Place chicken in platter deep enough to pour liquid over the chicken. |
|
|
| Ingredients | | - |  | 1 pound chicken breast |
| - | | 1 egg, beaten (large) |
| - | | 1 cup flavored bread crumbs |
| - | | oil for frying |
| - | | 1 can chicken broth (large can) |
| - | | 1 package chicken gravy, mixed with 3/4 cup cold water |
| - | | parsley, to taste |
| - | | 2 cloves garlic, Crushed |
| - | | 2 tablespoons butter |
| - | | 3 tablespoons lemon juice |
| - | | 1/3 cup dry white wine |
| |
| |
