Chicken Breast Recipes

I found this boneless chicken recipe while searching on the internet and made it for a little party I hosted and everyone loved it.  In fact, I had 2 people ask me for the recipe.  This boneless chicken recipe was such a hit I decided to share it here with you.

4 boneless skinless chicken breasts
½ butter, margarine works but it doesn’t taste nearly as good
1 c flour
½ tsp pepper
1 tsp salt
1 c milk
3/4 cup very dry white wine
Fresh lemons

Place the butter in a large skillet and melt it over medium heat.  In the mean time, combine your flour, salt and pepper in a bowl.  If you like to have smaller chicken pieces then you will want to cut them right now.  I usually choose to cut each breast in 3-4 pieces.

Once the butter has melted dip each chicken piece in the milk, shaking it to remove excess milk.  Then dredge the chicken in your flour mixture and add to the pan.

Sauté the chicken until brown and fully cooked.  Make sure to turn often so that it does not burn.  You may also need to add some extra butter so watch it carefully.  (You may also want to be careful while turning because as the crust hardens a little it might break off easily.)

Remove the chicken and place on a platter; keep the chicken warm, I will normally stick it in a slightly warmed oven.

Add the wine to the pan and turn the heat to medium high.  Stir the wine to get all the brown bits off the bottom of pan, this is what really flavors the sauce.  Turn the heat to medium low and squeeze the juice of ½ a lemon through a cheesecloth and add it to the wine, continue to stir sauce until thickened.

Make sure you taste the sauce while making it and add more lemon or wine as needed.  Also if it does not thicken you can add a little bit of sifted flour to help it thicken.

When sauce is done add the chicken to it and turn to coat chicken.

This boneless chicken recipe goes wonderfully on top of pasta or rice.