4 6 oz. ounce boneless skinless chicken breasts, split and pounded flat
1 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
3 whole eggs
1/3 cup fresh parmesan cheese, grated (or a combination of grated parmesan and romano cheese)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil
3/4 cup olive oil (or as needed)
1/4 cup shallot, finely chopped
1 tablespoon garlic, chopped
2 tablespoons fresh marjoram, finely chopped
2 tablespoons parsley, chopped
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup white zinfandel wine
1 cup heavy cream
3 ounces unsalted butter, cold
Salt and pepper (to taste)
Preheat oven to 350°F.
In a small bowl, whisk together flour, salt and pepper. Set aside.
In a mixing bowl, combine eggs, cheese, parsley and basil together.
Heat olive oil in a large sauté pan on medium heat.
Dredge the chicken in the flour mixture and dip in the egg/cheese mixture to coat chicken evenly on both sides. Carefully place chicken in the skillet and cook until edges are golden brown. Turn over and brown the other side.
Transfer chicken from pan and place it in baking pan. Bake for 10-12 minutes.
Meanwhile, using the pan the chicken was cooked in, drain all but 2 tablespoons of the oil. Heat sauté pan on medium heat, then add the shallots, garlic and herbs, sauté until the shallots are transparent. Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by half. Add the heavy cream and simmer until the sauce has thickened slightly. Remove sauce from heat and whisk in the cold butter. Season to taste with salt and pepper.
Divide and pour sauce onto four plates and place the chicken on top and serve.
YIELD: 4 servings