Mixture
2 whole chicken breasts
1 cup dry white wine
1 cup chicken stock
1 cup light vegetable oil
1 cup all-purpose flour
1 Tbsp butter
2 eggs beaten well
Juice of one lemon
Cut chicken breasts into eight pieces and pound flat to make cutlets. Dip the cutlets in flour and then in the beaten egg. Heat the oil in a heavy pan over medium-high heat and fry the cutlets about 30 seconds on each side. Place the cutlets on absorbent paper to drain.
In another pan, melt the butter and add the chicken stock, wine and lemon juice. Bring to the boiling point and add the chicken cutlets. Reduce the heat and simmer about 10 minutes for each side. Place on serving plates and serve immediately. Garnish with lemon slices, if you wish.
