Ingredients

How to make it

  • Pound chicken breasts until thin
  • Season with salt and pepper
  • Heat olive oil in saute pan
  • Dredge chicken in flour, then in beaten eggs
  • Add to pan and sprinkle with herbs de provence
  • Turn when golden brown, about 2-3 minutes
  • Season the other side of chicken and continue browning
  • Add the wine and reduce for a minute or two
  • Squeeze the lemon juice over chicken
  • Serve with fresh chopped flat-leafed parsley and a lemon slice

Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • rosemaryblue 6 years ago
    Wonderful recipe...:)
    Was this review helpful? Yes Flag
  • wynnebaer 6 years ago
    One of my favorites....Great post...:)
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Sounds classic and delicious - I have bookmarked your recipe to try. Thanks, Kathye!
    Was this review helpful? Yes Flag
  • juliecake 6 years ago
    Very easy and sounds so good!
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Very nice.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes