Curtis' chicken parmesan

Yield: 4 Servings

Measure Ingredient
4 \N Boneless and skinless chicken breasts
1 cup Flour
⅓ cup Parmesan cheese
\N \N White pepper and salt to taste
¼ cup Vegetable oil
2 cups Cream
¼ cup Dry vermouth
⅓ cup Parmesan cheese
½ cup Chicken stock or broth
\N \N White pepper and salt to taste


This came out of the Pensacola News Journal.

Mix flour, cheese, salt and pepper in bowl. Dredge chicken in mixture. Heat large skillet and add oil. Saute chicken breasts in oil until golden brown on each side, but do not overcook. Set aside.

Sauce: Mix all ingredients, except the cheese, heat in skillet and reduce by ⅓. The, stirring with a whisk, slowly add cheese and cook to desired consistency. Pour sauce over chicken breasts.

Posted to EAT-L Digest 12 Sep 96 From: Pam and KerryAnn Cobb <priss@...> Date: Thu, 12 Sep 1996 20:02:15 -0500

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