I have to say this is probably one of the easiest recipes ever. My mom made this when she was last in town as a test for when she comes back when we have the baby (1 more month to go eek). It literally took less then 15 minutes to come together and tasted really good and you don’t even notice it’s made without the white wine. We only made it with 4 pre-pounded chicken breast and that was barely enough sauce so I would double or triple it if you are making it for more then 4 servings. Next time we may add some mushrooms to it too, which would be yummy.
(Adapted from Gooseberry Patch Christmas Book)
12 boneless, skinless chicken tenderloins
½ teaspoon pepper
½ teaspoon garlic powder
1 egg, beaten
2 tablespoons milk
1 cup dry bread crumbs
1 tablespoon butter
2 tablespoons oil
½ cup water
¼ cup lemon juice
1 teaspoon cornstarch
1 teaspoon chicken bouillon granules
Flatten chicken between 2 layers of plastic wrap with a mallet; sprinkle with pepper and garlic powder. Whisk egg and milk together. Dip chicken in egg mixture; coat with bread crumbs. Melt butter and oil in a skillet over medium heat. Sauté chicken for 4 to 5 minutes on each side, until cooked through. Set aside chicken and keep warm; drain skillet. Whisk together water, juice, cornstarch and bouillon. Add to skillet and simmer until blended; pour over chicken.