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

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  • rosemaryblue 15 years ago
    Wonderful recipe...:)
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  • wynnebaer 16 years ago
    One of my favorites....Great post...:)
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    " It was excellent "
    lunasea ate it and said...
    Sounds classic and delicious - I have bookmarked your recipe to try. Thanks, Kathye!
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  • juliecake 16 years ago
    Very easy and sounds so good!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Very nice.
    Was this review helpful? Yes Flag

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