3 whole chicken breast, skinless and boneless (about 1 1/2 lbs) salt, if desired freshly ground pepper to taste 2 T. vegetable oil 1 T. margarine 1 T. garlic, finely chopped 1 T. shallots, finely chopped 1/4 c. chicken broth juice of 1/2 lemon or whole if small 1/2 c. dry white wine 1/4 c. parsley, chopped
Put breasts on flat surface to remove fat or cartilage. Cut breasts in half and then into 1 1/2" pieces. Sprinkle with salt and pepper. Coat with flour. You will need 2 skillets in which to cook this dish. Heat the vegetable oil (or Pam) in a non-stick skillet, and when very hot, add half the chicken pieces without crowding. Cook, turning pieces so they cook evenly. Have the tablespoon of margarine heating in second skillet. When first batch has cooked for 3 or 4 minutes, transfer to second skillet. Add more oil, (or Pam), if necessary, to first skillet and saute the rest of the pieces of chicken. Transfer to second skillet. Cook in margarine about 3 or 4 minutes. Sprinkle with garlic and shallots and toss to blend. Pour in the broth, wine, lemon juice and parsley. Cover chicken mixture and let simmer for about 4 to 5 minutes. Stir the mixture before serving to get the juices blended. Serve over rice. Serves 4.
*Recipe from our best friends father Richard A. Miller - from the cookbook Recipes from Vermont's Northeast Kingdom...Morgan Historical Society, Inc.