Chicken Tosca
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 4 -6 ounces chicken breasts, butterflied not pounded out
- flour
- salt and pepper
- 3 eggs
- grated romano cheese
- canola oil
- chopped parsley
- 12 mushrooms, cut in 1/2 (optional)
- 1 clove garlic, minced
- salt and pepper
- 2 tablespoons butter
- 1⁄4 cup white wine
- 1⁄2 lemon, juice of
- 1⁄2 cup heavy cream
Directions
- Butterfly chicken breasts so they are thin.
- Lightly season with salt and pepper.
- Dust chicken breasts with flour.
- Combine whole eggs and romano cheese to form a batter.
- (you don't want a thick batter as it will coat and burn if too thick.) Fry chicken and mushrooms until golden brown.
- Add garlic and saute 1 minute.
- Season with additional salt and pepper to taste.
- Transfer chicken to platter.
- Add butter to the skillet.
- When melted add wine and lemon juice.
- Add cream and cook over high heat until sauce begins to thicken.
- Return chicken to skillet and heat.
- Serve immediately.
- Sprinkle additional grated romano cheese over chicken if desired.
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