1. get lean chicken breast, pound until thinner.
2. coat egg, then with flour and corn starch, fry in canola or olive oil until crispy.
3. preheat oven to 350 F.
4. simmer, in a pot, 1/4 cup white wine, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves garlic, fresh tarragon and parsley, salt and pepper.
5. put chicken in a baking dish, coat with 3/4 of the sauce.
6. bake for 15 mins, flip bake for another 10.
7. add on leftover sauce, serve!
PAIR WITH: a dry white, sauvignon blanc!
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