1. Beat eggs and cheese together, set aside. 2. Coat chicken in seasoned flour, then dip in egg mixture. 3. Heat oil in large skillet. Brown chicken slowly in oil on both sides, remove to paper toweling. 4. Add wine to pan juices, heat for about 3 minutes gently scraping up brown bits from bottom of pan. 5. Add lemon juice, boullion and water. Bring to boiling. 6. Add chicken pieces back to pan. Lower heat and simmer until sauce thickens slightly, about 4-5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
