| Beat eggs, 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 tbs. 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. |
| Recipe courtesy of
recipesource.com |
