Page 95 - 2019TOHCookbook

MAYO | QUINCY, MA | SERVES 6
Recipe passed down from a close family friend who was like a second mom when growing up. One of the top requested recipes in the family and often prepared for showers and large friend/family dinners!
INGREDIENTS
6 boneless and skinless chicken breasts 1 egg
Salt
Pepper
1⁄2 cup Milk
1 cup bread crumbs
INSTRUCTIONS
1 tsp. garlic powder
2 tbsp. oil
1⁄4 cup white wine
1⁄4 cup lemon juice
1 cup chicken broth
2 tbsp. Parmesan cheese
1. Dip chicken in egg mixture (egg, salt, pepper, milk) then bread crumbs (crumbs, garlic powder, Parmesan cheese).
2. Add oil to a skillet/pan set over medium heat. When oil is heated, place coated chicken breasts in pan and brown both sides for a few minutes.
3. Transfer browned chicken to the baking dish.
4. Mix together white wine, lemon juice and chicken broth. Pour over the chicken.
5. Sprinkle with Parmesan cheese.
6. Cover with aluminum foil.
7. Bake at 350˚ F for 20 minutes. Uncover and bake an additional 10 minutes.
8. Serve with rice pilaf and vegetable!
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LEMON CHICKEN