Preheat oven to 375 degrees.
1. Dip pounded chicken breasts in egg wash and coat with Panko crumbs.
2. In a wide skillet, melt butter and saute garlic for 1-2 minutes.
3. Add chicken. Cook for approximately 3 minutes on each side. Remove to over-proof dish and bake until sauce is done (no more than 5 minutes).
4. To the skillet, add the wine, bouillon and parsley, dash of pepper. Heat to boiling and spoon over chicken.
Notes: This recipe needs to be tested.
1. Dip pounded chicken breasts in egg wash and coat with Panko crumbs.
2. In a wide skillet, melt butter and saute garlic for 1-2 minutes.
3. Add chicken. Cook for approximately 3 minutes on each side. Remove to over-proof dish and bake until sauce is done (no more than 5 minutes).
4. To the skillet, add the wine, bouillon and parsley, dash of pepper. Heat to boiling and spoon over chicken.
Notes: This recipe needs to be tested.
