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Chicken Vincent Recipe

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This recipe for Chicken Vincent, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Ledet
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1/2 cup each: milk and freshly grated Parmesan cheese (such as Grano)
1 cup all-purpose flour, divided
4 boneless, skinless chicken breasts - pounded flat with meat mallet, and seasoned with salt and pepper)
6 to 8 tablespoons olive oil
2 ounces dry white wine
1 tablespoon fresh lemon juice
4 ounces cold unsalted butter
1 (14-ounce) can artichoke hearts, drained and cut in half

Directions:
Directions:
Mix eggs and milk in a bowl. Mix cheese and half the flour in a flat pan. Place remaining flour in another small, flat pan. Dust each piece of chicken first in plain flour, then in milk-egg wash, then in cheese mixture. Coat each piece evenly on both sides. Heat oil in skillet and add chicken without overlapping pieces. Brown evenly. Place on platter and drizzle with Lemon Butter Sauce.

LEMON BUTTER SAUCE

Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter, a little at a time, until sauce thickens to medium consistency. Add artichoke hearts.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
YUMMY!!!!! Can also be made with veal or pork tenderloin (cut into 2" thick rounds place between 2 pieces of waxed paper and then pound flat).

 

 

 

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