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INGREDIENTS:

1 Chicken Breast (boneless)
1 Lemon
1 Cup Chicken Broth
handful of Flour
2 Eggs, maybe more
small handful Capers (optional)
1/4 Cup Chardonnay
2 Tablespoons Butter
dash Olive Oil
Salt and Pepper

DIRECTIONS:
Put some Flour and Eggs in separate bowls. Make
Broth.
Dredge Chicken in Flour, making sure a lot of it
gets onto the Chicken.
After beating the Eggs, dip floured Chicken into
Eggs.
Save the bowl of Eggs.
Then dredge in Flour again. Spread apart on plate,
refrigerator for at least an hour.
Now remember those Eggs? Take the Chicken and
redip them into the Eggs. Add more Eggs if you need
to.
Begin to melt the Butter in Olive Oil (Olive Oil prevents
the Butter from burning) with a pinch of Salt and
Pepper.
Add the Chicken, Capers, Chicken Broth and White
Wine on top. Brown both sides on Medium flame.
NOTE: Figure that you'll need about 1 Cup Broth, and
about 1/2 Cup or so of White Wine, and at least 1/2
slice Lemon per 2 or so pieces of Chicken. If sauce
thins out too much you can add more Broth, Wine or
even a bit of Water.
Once the Chicken has begun to brown, squeeze
Lemon into sauce.
If you're serving Broccoli & Rice...Don't forget it takes
the Broccoli a good 10-15 to boil, so time it to be done
when the Chicken. (Same timing with the Rice.
TIP FOR
RICE:
Put measured rice in pot with a large notch of
butter, medium flame, stir until butter melts. Add water
and cover. Bring to boil, then reduce flame to low and
finish cooking).
When you plate it, pour some of the sauce on top of
Chicken and the Rice; put the rest into a Gravy Boat.
Sprinkle a bit of Parmesan Cheese on top of the
Broccoli.
NOTE: The left over sauce refrigerates well for a few
days. You can use this to top other Vegetables with
other dishes.