8 boneless, skinless chicken breast pieces, about 3.5 ounces each
All-purpose flour, for dusting
1 cup beaten eggs (about 5 large eggs)
1/4 cup chopped parsley
1/4 teaspoon salt
11/2 teaspoons finely minced garlic
2 dashes Tabasco
1/4 cup grated Parmesan cheese
1/4 cup, plus 2 tablespoons, freshly squeezed lemon juice, divided
3/4 cup white wine, divided
Olive oil for, coating pan
1 stick butter
Dust the chicken in the flour and set aside. Make batter by briskly beating the eggs with the parsley, salt, garlic, Tabasco, Parmesan, the 2 tablespoons lemon juice and 1/4 cup of the wine.
Coat a heavy skillet with the olive oil and place over high heat. Dip coated chicken pieces generously in batter and place in heated skillet. Cook until golden-brown on each side, about 5 minutes, adding more oil if needed to prevent sticking. Remove chicken from pan.
Make sauce by melting the butter in same pan, scraping up any browned bits. Stir in remaining 1/2 cup wine and 1/4 cup lemon juice. Cook 1 minute. Return chicken pieces to pan, spoon wine sauce over all and cook 1 minute longer. Serve immediately.
Makes 4 servings.