Oh yeah! This was so yummy. I didn't even bother with baking it, just did everything in a pan. I skipped the egg wash because I like my batter very thin so I just dredged the chicken breast in seasoned flour and browned it in veg oil. Took that out and kept warm, added butter, chicken broth, white wine(use a nice dry Pinot Grigio)and lemon juice and reduced for about 10 minutes. Careful with the salt, it intensifies as the sauce reduces so season at the end. Right before putting the chicken back in the pan I added some cornstarch dissolved in water and fresh chopped parsely. The sauce became like a glaze that stuck to the chicken. Came out soft and juicy from pounding the chicken before dredging in flour. Served with buttered egg noodles with parm cheese and sauteed green beans. Next time I might add a clove of minced garlic just to give it a kick. This is delicious..you must try it!!
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Oh yeah! This was so yummy. I didn't even bother with baking it, just did everything in a pan....