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Chicken Breast Martini


1 boneless, skinless chicken breast
1/4 cup flour
1 egg, beaten
1/4 cup Parmesan cheese, grated
3 tablespoon extra-virgin olive oil
2 oz. dry white wine
3 tablespoon brown gravy or demi glace
Salt to taste
Cooked asparagus
Grated Parmesan cheese to taste (for topping)

Dredge chicken breast in flour, then egg, grated Parmesan cheese and finally, flour again. Add 3 tablespoon olive oil to an oven-proof pan and heat until it just reaches the smoking point. Cook chicken breast until golden, approximately 4 minutes on each side. Drain the oil from the pan and place the chicken in a 475-degree oven for 6 minutes.

Return the pan to the stove top and deglaze with dry white wine. Add brown gravy or demi glace. Top with fresh cooked asparagus and grated Parmesan cheese.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.