In The Kitchen: Chicken Martini



Four 8 oz. boneless/skinless chicken breasts
1/2 cup flour
2 eggs
1 lb. Parmesan cheese
1 1/2 stick unsalted butter
1/2 cup olive oil
8 ounces of white wine
Dash of salt
Dash of black pepper
8 ounces of fresh or frozen green peas
1/2 of a fresh lemon

*Use a mallet to pound the chicken breasts until they are tender
*Heat oil and one stick of butter in a pan on medium high heat
*Dip chicken breasts in flour, then egg.  Let excess egg drain off then dip the breasts in Parmesan cheese
*Place the breaded breasts back in hot pan and brown each side of breasts until golden brown
*Remove pan from the burner, leaving the breasts in the pan, and drain off excess oil and butter
*Put the pan back on the burner and add 1/2 stick of butter, white wine, salt, pepper, green peas and squeeze the juice from half of a lemon into the pan
*Reduce heat slightly and let breasts continue to cook for approximately four or five minutes until tender