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Thursday, November 30, 2006

Chicken Romano Approximately

Chicken romano is as follows.

Filet and pound some chicken breasts

Romano batter is say half a dozen eggs, a bunch of parsley, a dash of garlic powder, salt, and pepper, and as much romano cheese as you can afford.

Heat up vegetable oil in a skillet. Turn oven to 450.

Dip chicken breasts in flour and then batter. Fry until golden brown.

Move chicken pieces to oven dish.

Put chopped mushrooms on top.

Spray lemon juice in there, a lemon or two depending.

Pout white wine in (Chablis or sauvignon blanc or anything)

Put in some butter

A dash of water

Cover and bake for a while, maybe 15 minutes. As long as it's sealed, you can overcook and it will still be good.


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