Allrecipes pulls through again! This was a fast, tasty dish. The chicken came out incredibly moist. I'm not a wine fan and the wine came out a little strong, so I'd like to use less next time. I'm interested to use this preparation method with other pan sauces.
And another success- I found a brand of boxed bread crumbs that don't taste like cardboard! Vigo brand actually tastes like real toast crumbs.
2 boneless, skinless chicken breasts, pounded to uniform thickness
1 egg, beaten
Italian bread crumbs to coat
Olive oil to coat pan
1/2 cup chicken broth
1/2 cup white wine
1/2 bunch fresh asparagus
2 slices provolone cheese
1. Dip chicken in egg, then coat with breadcrumbs. Pour olive oil to coat a medium nonstick skillet. Heat over medium until shimmering. Add chicken and brown on both sides, about 2 minutes each.
2. Add broth and wine. Place asparagus on top of chicken. Cover and simmer over medium heat for 15 minutes.
3. Top with provolone before serving.
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