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    Servings: Not specified

    Directions

    1. place each chicken piece between two pieces of plastic wrap. working frm the center to the edges, pound lighly w/ the flat side of a meat mallet until pieces or evenly 1/4 in thick. remove plastic wrap. in shallow dish, combine four and 1/4 tsp salt. coat chicken pieces w/ flour mixture. 2. in a 12 inch skillet, heat 2 tbs of the butter over medium heat. add chicken; cook for 6 to 8 min or until chicken is tender and no longer pink, turning once. transfer chicken to serving platter; cover and keep warm.

    Ingredients
    • 3. add wine and green onion to the skillet. cook and stir for 1 min, scraping up any browned bits from bottom of skillet. cook about 1 min more or until wine mixture is reduced to 1/3 c. remove from heat. whisk in the remaining 2 tbs butter until melted. stir in half of the snipped herbs, the pepper, and 1/8 teaspoon salt. drizzle wine sauce ofer individual servings; sprinkle w/ remaining herbs. if desire, serve w/ steamed asparagus.4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 lbs total)
    • 1/4 c all purpose flour
    • salt
    • 4 tbs butter
    • 1/2 c dry white wine and/or chicken broth
    • 1/3 c sliced green onions
    • 1/2 c snipped mixed fresh herbs
    • 1/4 tps coarsely ground black pepper
    • steamed asparagus

    Parsed from recipe text (no separate ingredient records).
    Pork Roast with Cumin-Spiked Mixed Berry Sauce and Roasted Parsnips View Edit