Italian Chicken . . .

1.  Slice chicken breast and open flat, cover with plastic and pound with mallet,

2.  In a bowl add 1 cup flour, dredge chicken breast

3.  In second bowl add 2 eggs, 2 cloves minced garlic, 1 tsp salt, 1 tsp paprika, 1/2 tsp black pepper and chopped parsley,

        100 g of parmesan, mix well

4.  Dip floured chicken breast in mixture and fry over low heat until deep golden, remove from pan.

5.  In same frying pan add 1/2 cup chicken broth, 1 clove minced garlic, squeeze one lime, parsley to taste, cook.

        Thicken broth with one tbsp butter mixed in slowly to blend.

6.  Place chicken breast in pan, spoon sauce over breast, flip and soak opposite side with sauce. Remove and place on plate.

7.  Spoon sauce over chicken and serve.