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Parsley Chicken Breasts
2 whole chicken breasts, boned & skinned 1/3 c. white wine 1/3 c. lemon juice 2 cloves fresh minced garlic 3 tbsp. breadcrumbs 2 tbsp. olive oil 1/4 c. parsley, fresh
In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with readcrumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet. Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.