Chicken breast; bone, skin,
-pound
4 Lemons; peel, slice thin
Eggs
Wondra flour
Regular flour
Garlic salt
Pepper
Milk
2 c Dry white wine
Beat eggs, about 1 egg for every 2 pieces of chicken,
add some milk, garlic salt and Lowrys seasoning
pepper. Gradually add Wondra flour- DO NOT SUBSTITUTE,
until the batter is thick but drippy. Peel and thinly
slice the lemons. Put some regular flour in a shallow
pan. Have frying pan ready along with some butter,
margarine and oil. When everything is ready, heat the
frying pan with a combination of butter, margine and
about 1 T of vegetable oil. Dust the chicken with the
regular flour, making sure to shake off the excess
flour. Dip the floured chicken into the batter, let
excess drip off and saute the chicken until it is
browned. As the chicken is cooked remove it to a
serving pan with deep sides. As you put the chicken in
the pan, put slices of lemon between the slices of
chicken. When all of the chicken has been cooked, turn
up the heat on the frying pan and add about 2 cups of
dry white wine. Let the wine bubble and let the
alcohol cook off. When this is done pour some over the
chicken and put some in a gravy boat and serve with
the chicken. If you can keep the chicken on a very low
heat as you cook it.
