Glazed italian chicken Recipe

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Glazed italian chicken

Artist:	_	Yield:	2
Categories:	Chicken, Glaze, Italian, Poultry, Western European	Rating:	0
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Ingredients:

		THE SURREAL GOURMET
2		Boneless, skinless chicken
		-breasts, tendons removed
		Salt, to taste
		Pepper, to taste
1/4	cup	Flour
1		Egg, beaten
1/2	cup	Coarse bread crumbs
1/4	cup	Parmesan cheese, grated
2		Fresh oregano sprigs, stems
		-removed
		-OR
1	tbsp	Dried oregano
2		Fresh thyme sprigs, stems
		-removed
		-OR
1	tbsp	Dried thyme
3	tbsp	Butter, divided
1		Lemon, juiced

Procedures:

1	Rinse and pat dry chicken breasts.
2	Place chicken between 2 sheets of waxed paper, pound w/mallet until ? thick.
3	Sprinkle w/salt and pepper.
4	In three separate bowls, place flour in one, egg in another, and bread crumbs, parmesan cheese, oregano, and thyme in third.
5	Line the bowls in a row.
6	Roll chicken breasts in flour, then dip in egg until well soaked, and then roll in bread crumb mixture until well coated.
7	In saute pan over med-high heat, melt 1.?tbsp butter.
8	Add breaded chicken when pan is very hot.
9	Saute until golden brown, turning only once.
10	It should take 2 to 3 mins.
11	Per side, depending on exact thickness.
12	Remove chicken from pan and place on warm plates.
13	Add 1.?tbsp of butter and the juice from the lemon to the drippings in the pan.
14	Stir for a few seconds and then pour over chicken.
15	Note - the trick is to brown the outside of the chicken, cook it through, and still keep the meat moist.
16	Needless to say, it"s all in the timing.
17	Make a small incision in the middle when you think it"s almost done.
18	It"s cooked to perfection just after alll of the pink is gone