Ingredients
- 4 skinless, boneless chicken breast halves, about 1 1/4 poundss
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 tablespoons flour
- 1 large egg, beaten
- 2 tablespoons water
- 1 cup fine fresh bread crumbs
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons corn, peanut or vegetable oil
- 4 tablespoons butter
- 1 tablespoon finely chopped fresh tarragon
- 2 tablespoons freshly squeezed lemon juice
- Nutritional Information
Nutritional analysis per serving (4 servings)
447 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 40 grams protein; 185 milligrams cholesterol; 379 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Cut away and discard any white membranes or traces of fat from the breast halves. Sprinkle each with salt and pepper.
- Put the flour in a shallow dish. Dip the breasts in the flour. Coat well, and shake off excess.
- Combine the egg with water, salt and pepper in another shallow dish, and beat to blend.
- Combine the bread crumbs with Parmesan cheese in a third dish, and blend.
- Dip the breast halves in the egg mixture, coating thoroughly. Drain off excess. Dip the pieces in the bread-crumb mixture, also coating thoroughly. Pat the pieces lightly with the flat side of a large knife to make the crumbs adhere.
- Heat the oil, preferably in a nonstick skillet, and add the breasts. Cook over moderately high heat until golden brown on one side, 3 to 4 minutes. Turn and cook 3 to 4 minutes or until golden brown on the second side.
- Transfer the chicken to a warm platter; pour the fat from the skillet.
- Add the butter to the skillet, and cook until bubbling. Add the tarragon and lemon juice; blend. Pour the sauce over the chicken, and serve immediately.
25 minutes
Dining and Cooking