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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Champagne Recipe

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This recipe for Chicken Champagne is from The Pardi Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Flour (enough for coating chicken and 2 tablespoons butter)

One - quarter cup grated Romano cheese

Three eggs

Six sprigs finely chopped parsley

Salt and pepper to taste

Two eight ounces chicken breast, boned and skinned

One cup oil

One teaspoon finely chopped garlic

One and one half cups white cooking wine
Directions:
Directions:
1. Lightly pound the chicken, then dredge the pieces in flour before dipping them in the egg mixture.

2. Meanwhile, bring the oil to a high heat in a skillet and add chicken. Cook for three minute on each side, then drain off oil.

3. Add the tablespoon sized pieces of butter which you have first dusted with flour, then the garlic, parsley.

4. Saute until butter melts, then add the wine. Simmer for 7 to 10 minutes or until chicken cooks through.

 

 

 

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