Chicken Breasts With Lemon And Parsley
|Dry vermouth/White wine||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), finely minced|
|Whole chicken breasts||2 , boned, skinned and halved|
|Italian style bread crumbs||3 Tablespoon (Progresso)|
|Olive oil||2 Tablespoon (Progresso)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
In a measuring cup combine wine, lemon juice and garlic.
Place each chicken breast between 2 pieces of wax paper.
Pound with a mallet or cleaver to about 1/4 inch thick.
Lightly coat chicken with bread crumbs.
In a large skillet heat olive oil until hot.
Saute until brown on both sides, about 5 minutes.
Stir wine mixture again and pour over chicken.
Simmer, uncovered, until chicken is cooked, about 5 minutes.
Sprinkle with parsley.