• 32ec7aa34ad236f4d37848f8d7e86ffc

Lemon Chicken Parm

An old family recipe that is requested on birthdays and days when you just want to indulge. Serve with risotto (brothers favorite) or roasted potatoes and veggies...or just skip the veggies entirely.

Prep
Cook
Serves 4people
Ingredients
1
package of thin chicken breasts, pounded thin on both sides (about 1lb-1.5lb package)
1
box Bisquick (will not use entire box)
2
eggs, beaten in shallow bowl or plate (to dip chicken in)
3
tbs butter
3
tbs white wine
2
whole lemons juiced (if not very juicy, use another half lemon)
mozzarella cheese (sliced thin to top chicken with) note: do not use shredded
olive oil to shallow fry chicken
salt & pepper to taste
Directions
1.
Pound chicken cutlets on both sides, season with salt and pepper
2.
Arrange your dunking station (eggs beaten in one shallow bowl / dish, Some Bisquick on a plate and foil that you can put the uncooked chicken on)
3.
Dip chicken in eggs, then Bisquick (coating well) and then place on foil / plate
4.
Heat oil in pan. Fry until light golden (don't over brown).
5.
Remove and place on paper towel lined plate
6.
Transfer to Cookie sheet
7.
Melt butter in a measuring up (or microwave safe cup) in microwave
8.
Add wine and lemon juice and stir. Taste for adjustment in butter or lemon.
9.
Spoon wine mixture over chicken
10.
Top with cheese
11.
Spoon remaining wine mixture over chicken
12.
Bake on 350 for about 20-30 minutes or until cheese is melted
13.
Note: Chicken comes out best on a cookie sheet rather than a glass dish

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