Ingredients
4-6 ounces chicken breasts, butterflied, not pounded out
flour
salt and pepper
3 eggs
grated Romano cheese
canola oil
chopped parsley
12 mushrooms, cut in half (optional)
1 clove garlic, minced
salt and pepper
2 T. butter
Instructions
Butterfly breasts so they are thin. Lightly season
with salt and pepper. Dust with flour. Combine eggs
and Romano cheese to make a batter, not too thick.
Fry chicken til golden brown. Add mushrooms, parsley
and garlic and saute several minutes. Season with
additional salt and pepper to taste. Transfer to
a platter. Add butter to skillet. When melted, add
wine and lemon juice. Add cream and cook over high
heat til sauce begins to thicken. Return chicken to
skillet and heat. Serve immediately over hot linguine;
sprinkle with additional Romano cheese.
(GlobalFriendshipKitchenNewsletter
