Sauté the seasoned, boneless chicken breasts and make a delicate lemon-wine sauce in the same skillet. Makes 4 servings.
|4||Halved boneless chicken breast||4|
|1/4 tsp||tarragon||1 mL|
|1/4 tsp||Pepper||1 mL|
|1/2 cup||flour for dredging||125 mL|
|salt to taste|
|1 tbsp||Oil||15 mL|
|1 tbsp||Butter||15 mL|
|1/4 cup||Green onions||50 ml|
|1/2 cup||White wine||125 ml|
|1 tbsp||Lemon juice||15 mL|
|2 tbsp||Snipped fresh parsley||25 mL|
|1 tsp||cornstarch||5 mL|
|Combine flour, tarragon and pepper.Between two pieces of plastic wrap pound chicken pieces
lightly to 1/4 inch [1 cm] thickness. and sprinkle with salt to taste. Coat chicken pieces with flour mixture, shaking off excess.
In a skillet heat oil over medium-high heat. Add chicken; cook for 2 to 3 minutes on each side or till
golden brown. Remove chicken from skillet and cover to keep warm.
Add butter to skillet; add green onion and garlic. Sauté for about 1/2 minute being very careful not to burn the garlic. Add wine and lemon juice. Simmer, uncovered, for 3 to 4 minutes, scraping up any browned bits.
In small bowl, combine cornstarch with 2 tsp (10 mL) cold water; stir into sauce and cook until thickened, about 1 minute.
Spoon mixture over chicken. Sprinkle with parsley.