Pound chicken to 1/2-inch thickness. Dip in beaten egg and dredge lightly in bread crumbs. Heat 2 tablespoons of the butter in a large skillet. Add chicken and garlic and cook over medium-high heat until chicken is browned and cooked through, about 4 minutes per side. Transfer chicken to a serving platter. Add broth and wine to the skillet and cook over high heat, stirring constantly, until sauce has reduced to a glaze, about 2 minutes. Remove from heat and swirl in remaining tbsp butter. Pour sauce over chicken and sprinkle with pepper to taste.
Calories From Fat 125 Protein 16 Total Fat 13 Carbohydrates 7
Calories 238 Calcium 39 Iron 1 Sodium 137 Vitamin A 341 Vitamin C 2 Cholesterol 107
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