"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

SUPREMES DE VOLAILLE A L'ITALIENNE Recipe

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This recipe for SUPREMES DE VOLAILLE A L'ITALIENNE, by , is from A Treasury of Recipes, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 large chicken breasts
1 tbsp. Parmesan cheese
2 tsp. fresh tarragon (1 tsp dried)
3 eggs beaten
1 cup all purpose flour
2 tbsp. butter
2 tbsp. fresh basil (1 tbsp dried)
2 cups fresh bread crumbs
2 tbsp. chopped parsley
1 tbsp. olive oil 2 lemons


Directions:
Directions:
Debone chicken breasts and pound to uniform flatness. Salt and pepper the meat. Have ready a pie plate for the flour, one with the eggs, the olive oil and 4 turns of pepper and one with the breadcrumbs, basil, tarragon, parmesan cheese and parsley. Dredge the breasts in the flour, then dip them in the egg mixture and finally in the bread crumb mixture. In a pan melt the butter over high heat. Saute the breasts, turning when the coating starts to brown. Remove to a plate when cooked. In the same pan melt the 2 tbsp. butter and add the juice of 2 lemons and a large pinch of parsley. Glaze the chicken with this mixture.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min

 

 

 

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