(*note: I am detailing the recipe in its original quantities, but I doubled the recipe when I took the pictures. I wanted to have enough for the next night.)
You will need:
4 boneless, skinless chicken breats
1 package Italian bread crumbs (I used Panko)
1 egg
1T lemon juice (fresh)
1 tsp lemon zest (optional)
1/2 cup white cooking wine
1/2 cup water
1/2 tsp garlic salt
1 tsp parsley flakes (fresh or dried)
1 tsp chicken bullion or one cube
2T oil for frying pan
Heat an electric skillet to 325 degrees.
Mix the lemon juice, zest, wine, water, garlic salt, parsley flakes, and chicken bullion in a measuring cup.
Mix the egg and 1T of water and put in a bowl or pie pan. Add the Italian bread crumbs to another bowl or pie pan. (I really recommend the pie pans. They make everything so much easier!)
I cut up my chicken breasts into thirds (per usual) and dip in the egg mixture.
Then roll them in the bread crumbs.
Add the 2T of oil to the hot pan and then add the chicken. Brown on each side.
Then pour the lemon, wine, seasoning mixture on top of the browned chicken.
Bring to a boil and then reduce heat to 200 degrees, cover, and cook for 25 minutes.
The chicken is incredibly flavorful with a bit of tang from the wine and lemon. And incredibly tender! Bubba doesn't even need a knife to cut through this chicken now. :)
This chicken is great the next day, too. You can reheat it for a second night of dinner or chop it up and put it on a salad for lunch. Any way you eat it this chicken is scrumptious!
Enjoy!!
(Another recipe I am making this week, but have already posted is my Chicken Fried Rice made with my brown rice.)
