INGREDIENTS
4- 6 chicken cutlets
1 cup very condensed chicken broth
1⁄4 cup white wine
1 lemon, juice of
3 eggs
grated parmesan cheese
flour
1 garlic clove, crushed
parsley
1⁄2 cup unsalted butter (not margarine)
linguine
DIRECTIONS
Dust chicken with flour.
In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
Dip cutlets in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
Remove all chicken to a platter- keep warm.
In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let”boil” a few minutes.
Add broth, butter and let cook until butter has melted.
Add parsley, quickly whisking together.
Add lemon juice 1/4 at a time until desired taste.
Thicken if desired.
Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.
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