Recipe courtesy of our friends at Eberly Poultry.
www.EberlyPoultry.com
3 whole skinless, boneless Eberly Chicken Breast
Salt and Pepper to taste
¼ C. flour
2 Tbsp. Corn, Peanut or Vegetable Oil
1 Tbsp. Butter
1 Tbsp. finely minced Garlic
1 Tbsp. finely minced Shallots
¼ C. Chicken Broth
1/3 C. Dry White Wine
Juice of ½ Lemon
¼ C. finely chopped Parsley
Cut breasts in half and then into 1 ½" pieces. Coat with flour. Heat Tbsp. of oil in nonstick skillet and when very hot add about half of chicken pieces without crowding, cook, turning pieces so they cook evenly. Have Tbsp. of butter heating in second skillet. When first batch of chicken has cooked for 3 minutes or until golden brown. Transfer to second skillet. Heating remaining Tbsp. oil in first skillet and when hot add second batch of chicken. Cook 3 minutes and add to other cooked chicken in butter. Sprinkle with garlic and shallots and toss to blend. Sprinkle broth, wine, lemon juice and parsley. Cover chicken mixture closely and let simmer 2 or more minutes
