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Method
for the Chicken:
Season chicken with salt and pepper. In a separate bowl, season
flour with salt and pepper. In a separate bowl, beat eggs, parmesan
cheese and parsley together to form a thin batter. Dredge chicken
breast in the flour and then in the batter. Sauté in olive
oil until done.
Method
for the Sauce:
In a saucepan melt the butter, add the shallots and garlic and
sauté lightly. Add the mushrooms and cook until all liquid
has been evaporated. Add flour and mix in. Add chicken stock and
cook until thickened. Add lemon juice and heavy cream. Season
with salt and pepper.
Presentation:
When chicken is done, pour sauce over and garnish with capers
and sliced lemons and limes.
Yield: 2
portions
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