Parsley Coated Chicken Cutlets
|Whole chicken breasts||2 Large, each cut in half (skinned, boned)|
|Parsley||1⁄2 Cup (8 tbs), finely chopped|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
1. On cutting board, with meat mallet or dull edge of French knife, pound each chicken-breast half to about 1/4 inch thickness.
2. In pie plate, beat egg slightly. On waxed paper, place chopped parsley. Dip chicken cutlets into egg, then into parsley to coat both sides.
3. In 10-inch skillet over medium-high heat, in 4 tablespoons hot butter or margarine (1/2 stick), cook 2 chicken cutlets at a time, just until chicken loses its pink color and is golden on both sides, about 5 minutes, removing cutlets to warm platter as they brown and adding more butter or margarine if necessary.
4. To drippings remaining in skillet, add wine and water, stirring to loosen brown bits from bottom of skillet. Spoon sauce over chicken cut lets.