3 Sanderson Farms® Chicken Split Breasts
Salt, to taste
Ground black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 cup chicken broth
1/4 cup white cooking wine
2 lemons, juiced
1 teaspoon cornstarch
1 teaspoon chopped fresh parsley
Cooked white rice
1. Season chicken with salt and black pepper.
2. Dust chicken with flour.
3. Heat oil over medium heat in a 12-inch skillet.
4. Add chicken and brown, about 5 minutes per side.
5. Add chicken stock, white cooking wine and lemon juice.
6. Cover and simmer 40 minutes or until chicken is to an internal temperature of 190°F.
7. Remove chicken from skillet.
8. Whisk cornstarch into liquid in skillet and cook 1 minute.
9. Add parsley.
10. Pour sauce over chicken.
11. Serve with cooked rice.
Yield: 3 servings.