MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Chicken
       Yield: 4 servings
            -NEW YORK,NEW YORK
            -WEST KENDALL, MIAMI,
            -MIAMI HERALD 7/21/94-----
       8    Chicken breast pieces (3 1/2
            -oz ea) boned and skinned
       1 c  Eggs -- beaten
       2 tb Lemon juice
     1/4 c  Parsley -- chopped
     1/4 ts Salt
     1/4 c  White wine
   1 1/2 ts Garlic -- pureed
       2 ds Hot pepper sauce
     1/4 c  Parmesan cheese -- grated
            Margarine or butter for --
            Coating pan
            -WINE SAUCE:-----
       1    Margarine stick
     1/2 c  White wine
     1/4 c  Lemon juice
   Dust the chicken in the flour  and set aside. Make the batter by
   beating eggs briskly, then beating in the lemon juice, parsley, salt,
   wine, garlic, hot pepper sauce, and Parmesan. Coat a heavy skillet
   with margarine or oliveoil and place over high heat. Dip the floured
   chicken pieces generously in the batter and place in the heated
   skilleet. Cook until golden brown on each side, about 5 minutes.
   Remove chicken from the pan and drain excess oil. Make the wine sauce
   by melting the margarine in the pan, then stirring in the wine and
   lemon juice. Return the chicken pieces to the pan, spooning the wine
   sauce over all and cook 1 minute longer. Serve immediately.
   Nutritional info ( not including oil for cooking):  611 cal; 57g pro,
   5g carb, 36g fat (54%) Lisa Crawford (
   Recipe By     :