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| Servings |
Ingredients
- 4 skinless, boneless chicken breasts
- 3 eggs
- 1/4 cup half and half
- 1/4 cup Romano cheese, grated
- 3 cloves garlic, minced fine
- 1/4 cup Sherry wine
- 1 tablespoon fresh parsley, chopped fine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup flour
- 1 1/2 cups Italian style breadcrumbs
- 3 tablespoons olive oil
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
Ingredients
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Instructions
- Wash, pat dry and cut each chicken breast into 3-4 slices lengthwise. Place chicken pieces in a Ziploc bag and gently pound each piece to ΒΌ inch thick. In a bowl, beat the eggs, cream, cheese, garlic, sherry wine, parsley, pepper and salt. Divide mixture into two bowls. Place the chicken in one of the bowls, cover and marinate for one hour. Prepare three shallow dishes or pie pans. Place flour in the first, the remaining egg mixture in the second and the breadcrumbs in the third. Dredge chicken pieces in flour then dip into egg mixture and then coat with breadcrumbs. In a large frying pan on medium high heat, fry chicken in olive oil until golden brown on both sides, about 3-4 minutes. Pour broth over chicken and dot with pieces of butter. Cook for 15 minutes or until chicken is cooked through. Serves 4.
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