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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through! Ingredients:
2 boneless skinless chicken breasts, fileted thinly to create 2 to 3 breasts servings |
1 cup very condensed chicken broth |
1/4 cup white wine |
1 lemon, juice of |
3 eggs |
grated parmesan cheese |
flour |
1 garlic clove, crushed |
parsley |
1/2 cup unsalted butter (not margarine) |
linguine |
Directions:
1. Dust chicken with flour.
2. In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
3. Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
4. Remove all chicken to a platter- keep warm.
5. In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let boil a few minutes.
6. Add broth, butter and let cook until butter has melted.
7. Add parsley, quickly whisking together.
8. Add lemon juice 1/4 at a time until desired taste.
9. Thicken if desired.
10. Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.
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