A Guide to Dining in SW Florida
CHICKEN MARISSA Serves 1
6-ounce chicken breast 2 ounces butter 1/2 lemon, juiced 2 ounces white wine 1 ounce sundried tomatoes Dash of cream 2 ounces goat cheese Fresh basil Flour and egg, for dredging Salt and pepper, to taste
Pound chicken breast to thin. Coat with flour, whisk an egg and then dredge the chicken through the mixture. Sauté the chicken in olive oil over medium heat until it’s golden brown. Add the butter, wine, lemon, dash of cream, salt and pepper (to taste) and reduce the sauce to half. Remove from the pan, top with the sauce, goat cheese and fresh basil. Serve with steamed broccoli or side of choice.