DeSantis and Newsom will face off in a Fox News event featuring two governors with White House hopesWater restrictions start in the City of Sanibel
What You’ll Need: 1/2 cup all-purpose flour 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 3 eggs 4 tablespoons (1/2 stick) butter, divided 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness 2/3 cup white wine or dry vermouth 4 tablespoons lemon juice What To Do: In a shallow dish, combine flour, parsley, and salt; mix well. In another shallow dish, beat eggs. In a large skillet over medium heat, melt 1 tablespoon butter. Dip chicken in flour mixture then in eggs, coating completely. Sauté chicken, in batches if necessary, 2 to 3 minutes per side, or until golden, adding more butter as needed. Remove chicken to a paper towel-lined platter. Add any remaining butter, the wine, and lemon juice to skillet; mix well then return cooked chicken to skillet. Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.