A flavorful Chicken Martini made with thin sliced chicken breasts, coated in flour, egg wash, and Parmesan cheese, then pan-fried and finished with a rich sauce of Pinot Grigio and chicken broth.
1: Cover each chicken breast with cling wrap and pound to 1/8 - 1/4 inch thick.
2: Coat the chicken breast in flour, egg wash, and Parmesan cheese. Press the cheese into the chicken well.
3: Pan fry the chicken breast in some oil on medium heat for 3-4 minutes on each side.
4: Rest chicken on a paper towel to catch excess oil, and remove all the oil from the pan.
5: In the same pan, place the chicken back in. Sprinkle with some flour, turn heat to high, and add 1/2 cup Pinot Grigio and 1 cup chicken broth. Bring to a boil.
6: Once boiling, add 1 TBSP butter and the juice of 1 lemon. Cook until butter is melted and garnish with minced parsley.
7: Pair with Angel hair pasta, asparagus, and mushroom if desired.
