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2 chicken breasts, halved
2 tbsp. plain flour
1 egg, lightly beaten
1 cup breadcrumbs
1 tbsp. rosemary
1/2 cup grated Parmesan cheese
4 cups chicken stock

Combine breadcrumbs, rosemary and Parmesan in a medium sized bowl. Dip chicken in flour, then egg, and then coat firmly with breadcrumb mixture.

Pour stock into a wide saucepan and allow to simmer until reduced by half. Add 4-5 tbsp. of flour to thicken. If gravy is too thin, add more flour or cook longer; if gravy is too thick, add more water.

In a skillet sauté chicken in heated olive oil on both sides until golden-brown.

When chicken is brown, firm and cooked through, drain on paper towels. Then, simmer in gravy (the reduced stock), if desired, or serve stock over the chicken.


Submitted by: Jazzyman
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