After I graduated from college, I was a nanny for 3 picky eaters – the Dempsey children. I used to make this for them (and the parents) and it was always a hit. I usually served it with peas and mashed potatoes.
- 3 tbs. butter
- 1 tbs. evoo
- 2 eggs
- 1/2 cup milk
- 3/4 cup white wine
- 1 cup flour
- 1/4 cup breadcrumbs
- 3 cups chicken broth
- 3-4 chicken breasts – either sliced in half or pounded to 1/4 inch thickness
- salt and pepper, to taste
Set a sautee pan on high, and add the 2 tbs of butter.
whisk the eggs with the milk and set aside. Combine the breadcumbs, flour, salt/pepper and set aside.
Dip each piece of thin chicken into FIRST the flour mixture, then the egg mixture, and then into the pan with the melted butter. Brown each piece of chicken, both sides, and remove from pan and set aside.
In the same pan, add the remaining tablespoon of butter, the evoo, the wine, and the broth – bring to a boil, then simmer until reduced to half.
Add the chicken back into the pan, cover, and keep pan on med-low until the chicken is cooked through.
This can also be done in a crock pot – just be sure to add more liquid. In fact, the crock pot makes the chicken incredibly tender – but it needs to cook for at least 2 hours.