- 4 large boneless, skinless Chicken breasts, halved
- 1 cup milk, reduced fat
- i egg
- 1 cup flour
- 1 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1/2 tsp oregano, dried
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1 cup white cooking wine
- 1 lemon
- 1/2 cup lemon juice
- 1 1/4 cups chicken broth
- 1 tbls orange marmalade
- cooking spray
- Preheat oven to 350 degrees F.
- Cut each Chicken breast half into one or two fillets, depending on thickness. Wrap each piece in a fold of plastic wrap and pound with the flat part of a meat tenderizer hammer to a uniform thickness. Fillets should not be too thin for this dish.
- Soak the Chicken in the milk & egg mixture for 10 to 15 minutes, turning several times.
- Mix flour, parsley, dried oregano, salt and pepper in a flat dish.
- Shake excess milk off each piece of Chicken and dredge in the flour mix mixture, pressing to coat thoroughly. Lay each piece on a plate until all pieces are coated.
- Heat olive oil in a large, heavy skillet over medium heat.
- Brown Chicken on both sides.
- Spray a large, heavy oblong or oval baking dish liberally with cooking spray. Place Chicken in dish in a single layer. Try to avoid overlapping too much.
- Slice lemon very thin. Remove seeds. Place lemon slices on top of the Chicken.
- Add the white wine and broth to the skillet; scrape up any tasty bits over high heat. Boil until reduced by half, stirring occasionally.
- Add orange marmalade and lemon juice and boil about five minutes more or until somewhat thickened.
- Pour sauce over the Chicken, then drizzle with the liqueur. Sprinkle with the Parmesan cheese.
- Bake for 20 to 25 minutes until Chicken is cooked through and sauce is bubbly.
- Serve with rice or Pasta.
Recipe from the sneaky kitchen
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