How to make it

  • Heat a serving platter in 150 degree oven.
  • Rinse chicken breasts and pat dry with paper towels.
  • Combine salt and pepper with the flour.
  • Dredge chicken in flour then dip into the eggs then run through bread crumbs coating evenly.
  • Melt 1 tablespoon of the butter in a wide heavy sauté pan over high heat.
  • Add chicken and sauté 6 minutes per side turning then remove to warmed tray and keep warm.
  • Reduce heat to medium then add garlic and toss around pan for about 15 seconds.
  • Raise heat to high again and scrape up any browned bits from pan bottom as you pour in wine.
  • Boil until slightly thickened and reduced by half.
  • Remove from heat and whisk in remaining butter then pour sauce over breasts and serve hot.

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