Noah Chicken - Grant Wilson Original
6 servings
INGREDIENTS
4 Skinless Boneless Chicken Breasts
2 Eggs
1 Cup Seasoned Breadcrumbs
1 Stick Butter
1 Cup White Wine
1/3 Cup White Wine Vinegar
3 Cloves Garlic, sliced
1/2 tsp Oregano
1/2 tsp Dried Parsley
2 Large Chicken Bouillon Cubes
1 Cup Water
1.2 Cup Freshly Grated Parmesan Cheese
Salt & Pepper
METHOD
1. Place the Breadcrumbs on a plate or a shallow bowl, and grab a clean plate.
2. Slice each Chicken Breast in half from long side to long side.
3. Pound the Chicken pieces to a uniform thickness of 1/4" to 1/2" by placing them between pieces of plastic wrap.
4. Crack the Eggs into a small bowl along with some Salt and Pepper.
5. Beat the Egg mixture.
6. Dip each chicken pieces in the Egg mixture, coating evenly and letting the excess drain off, and then dredge it in the Breadcrumbs and place on the clean plate.
7. Melt Butter in a large shallow saucepan on medium heat.
8. Add the Chicken to the pan and cover.
9. When the Chicken is white, flip it and add Garlic, White Wine, Vinegar, Oregano, and Parsley.
10. Cook until Chicken is done.
11. Remove Chicken to a clean plate.
12. Add Bouillon and water to the pan.
13. Simmer until thickened.
HOW TO SERVE
Serve with Any type of pasta, Butterfly or Spaghetti works very nicely. Here is how:
1. Mix the sauce in with the cooked and drained pasta.
2. Serve the Chicken Breast on top of the pasta.