Chicken Tosca

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Chicken Tosca


  • 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


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.

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