Chicken Lasagna

Saturday, July 7, 2007

4 skinless, boneless, chicken breasts
11/2 pounds All-purpose flour, for dredging
salt and ground black pepper
3 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley


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