Chicken Breast With Herbs De Provence and Parmesean
By: Gina Marie Barone
Published: Tuesday, May 4, 2010 - 5:14pm

Ingredients




2 Organic Chicken Breast Halves, boneless & skinless
Kosher Salt
Freshly Cracked Black Pepper
Herbs de Provence, dried
3 heaping Tbs. A.P. Flour or gluten free flour
1 1/2 Tbs. Parmesean Cheese, grated Reggiano
5 count Extra Virgin Olive Oil
Italian Parsley, freshly chopped
Lemon wedges

Preparation

1 Preheat oven with two dinner plates-- 200 degrees 2 Pound chicken breasts slightly, until they are even in thickness 3 Season chicken with salt, pepper, and herbs de provence, both sides. Set aside on a plate 4 On a separate plate mix flour and parmesean together 5 Dredge seasoned chicken in flour and cheese mixture 6 Preheat Olive Oil in saute pan on medium heat 7 Saute chicken in hot oil exactly 4 minutes on each side 8 Remove cooked chicken to preheated plates in oven 9 Make a quick pan sauce if desired, serve with veggies and pasta or rice 10 Garnish with freshly chopped parsley and lemon wedges

About


This is a recipe I make at least once a week. It's great for entertaining because you can vary the quantity as well as the sauce to suit your needs. You can also add breadcrumbs to the dredge if you want more of a crust.