When my mother-in-law was in town, she graciously took over the majority of the cooking – first, because I was too big to do anything but beach myself on the couch and later because we had just come home with Lexi. Of everything she cooked, this dish was the one the Irishman liked the most and after she left, he had her email me the recipe. When I made this chicken last night, I also modified it slightly to cook flounder in for myself and it came out fabulously. I’ll include the modifications at the end of the recipe.
1 egg, lightly beaten
1 Tbs. milk
1 clove garlic, minced
4 boneless, skinless chicken breast halves
seasoned bread crumbs
1/3 cup chicken broth
2 Tbs. white wine
2 Tbs. lemon juice
1/4 cup grated Parmesan cheese
Between sheets of wax paper, pound chicken breasts to flatten them. In a shallow dish, stir together the beaten egg, milk, garlic and salt and pepper to taste. In a separate dish, add your bread crumbs. First, dip your chicken breasts in the egg mixture and then roll them in the bread crumbs to coat them well.
In a large, heavy skillet, heat about 4 Tbs. of olive oil and cook your chicken breasts until they are golden brown. Once they’re done, arrange the chicken breasts in a shallow baking dish. In a small bowl, combine the chicken broth, white wine and lemon juice. Pour the broth mixture over the chicken and then sprinkle your Parmesan cheese over the top.
Cover the baking dish with foil and bake at 350 degrees for 20 minutes. Uncover the dish and bake for an additional 15 minutes. Serve this up with with rice or a side of pasta and you are well on your well to a yummy weeknight meal.
If you want to make this with flounder or tilapia instead, just replace the chicken broth with either veggie or fish broth and shorten the cooking time to just 15 minutes (bake it uncovered). I also added some dill to the bread crumbs and squeeze an additional bit of lemon juice upon taking it out of the oven. It came out wonderfully!