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Asparagus Chicken
Reviews:
February 29, 2008

I have made this twice; once the original way and it was good; once my way and it was fantastic (for me). My Way: I marinated the chicken for 1 hour in the wine and herbs but added 1/2 lemon for greater acidity. Dipped them in an egg bath and then dusted them with a mixture of 30/70 Flour/Parmesean Cheese (grated not shreded) and pan fried it. I was suprised the sauce went so well over the crusted chicken breast. Also I blanched my Asparagus instead of steaming them; but that is just a personal prefrence. Great Recipe!!

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