Lemon-Parsley Chicken Breasts – quick & easy

When you have diverticulitis like I do, you are probably looking for all kinds of new tastes for chicken because it is one of the main staples to get us by on our food lists.  Fish being the other one.  About the only 2 nice things I can say about this disease is that I lose lots of weight when it hits and at least I can still eat fried chicken!
2 whole chicken breasts, boned & skinned
1/3 c. white wine
1/3 c. lemon juice
2 cloves fresh minced garlic
3 tbsp. breadcrumbs
2 tbsp. olive oil
1/4 c. parsley, fresh

In a measuring cup, combine wine, lemon juice and garlic.
Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs.
Heat olive oil in a large skillet and brown chicken, 5 minutes on each side.
Stir wine mixture and pour over chicken in skillet.
Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.

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