This chicken recipe is great with escarole and/or pasta. The lemon/wine/butter sauce can be drizzled not only on your escarole, but also the pasta. This is a family favorite.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Beat eggs, Parmesan cheese, and parsley together in a shallow bowl. Place flour in a separate shallow bowl.

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  • Gently press chicken breast halves into flour to coat and shake off any excess flour. Dip chicken into egg mixture.

  • Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Remove chicken from skillet and reduce heat to medium.

  • Stir butter and garlic into hot skillet. Cook and stir until garlic is fragrant and soft, 3 to 5 minutes. Return chicken breasts to the skillet and drizzle lemon juice over the chicken.

  • Pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture. Simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add escarole, cover, and steam until tender, 2 to 4 minutes. Serve escarole topped with chicken and pan sauce.

Nutrition Facts

533 calories; 24.5 g total fat; 184 mg cholesterol; 890 mg sodium. 41.9 g carbohydrates; 32 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
01/11/2014
Good tender full of flavor.A dish I will make again Read More
(1)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/11/2014
Good tender full of flavor.A dish I will make again Read More
(1)
Rating: 4 stars
01/11/2014
Good tender full of flavor.A dish I will make again Read More
(1)