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PARMESAN LEMON CHICKEN
CHICKEN
4 boneless, skinless chicken breasts
3 eggs, beaten
1/4 cup grated Parmesan
1 tablespoon fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons butter

• Preheat oven to 375˚.
• Flatten chicken.
• In a shallow bowl combine the eggs, cheese and seasonings.
• Place flour in another shallow bowl.
• Melt butter in skillet.
• Coat chicken with flour.
• Coat chicken in egg mixture.
• Brown chicken on both sides.
• Transfer to a greased baking dish.
• Bake for 20 minutes.

SAUCE
2 green onions, sliced thin
3 cloves garlic, minced
1/4 cup white zinfandel
Juice of 2 lemons
1/2 cup heavy whipping cream
3 tablespoons COLD butter, cubed

• Using drippings from browning chicken, add scallions and garlic, sauteing until tender.
• Add wine and lemon juice.  Saute until slightly reduced.
• Add whipping cream and blend well.
• Add butter cubes and stir until melted and well blended.
• Serve immediately over chicken and rice.

PARMESAN SCALLION RICE
2 cups cooked rice
1/4 cup Parmesan cheese
1 green onion, sliced thin 

• Cook rice as directed.
• Add scallion and cheese.
• Blend well.
• Serve with chicken and top with sauce.