A Guide to Din­ing in SW Florida

Gulf & Main - - Contents - 16251 N. Cleve­land Ave., North Fort My­ers. 239-995-3272, bian­cas­nfm.com


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.

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