Mock Abalone Supreme

I had forgotten how many great recipes I clipped out of the local paper back in the 80's.

This is such a great recipe and when served to company people do not believe it is chicken.

Ingredients:
4-6 chicken skinless/boneless (pounded thin)
2 bottles of clam juice (8 oz each)
1 tblsp vegetable oil
2 eggs beaten
1 cup flour
1 cup panko bread crumbs (original recipe calls for bread crumbs)
1 tsp paprika
1 tsp salt
Oil for frying

Pound the beats until about 1/4 inch thick.  Place in plastic zip lock type bag, pour clam juice over chicken and let this marinade in the refrigerator for 2 days, turning at least twice each day.

Place chicken and clam juice in bowl and add 1 tsp oil and egg and mix.  Put flour on a plate or bowl with the breadcrumbs, paprika and salt.  Bread the chicken breast pressing flour mixture into breasts.  Let the coated pieces rest for about 20 minutes.

Heat about 1/4 inch oil in skillet over medium heat.  Fry chicken until golden, being careful not to burn flour and crusty bits in pan.  When all the breasts are cooked, remove from pan and set aside on a platter.  See Supreme Sauce below and pour over cooked chicken breasts and put some parsley around the edge of the platter and serve.

Supreme Sauce:
Browned flour and bits from skillet
1 cup White Wine reduced to about 1/2 cup
1 tsp lemon juice
1/2 cup clam juice leftover from chicken (or use fresh from bottle if you don't want to use the marinade)
Slivered almonds (optional)

Pour as much oil from skillet as possible.  Combine wine, lemon juice and clam juice in skillet over medium heat, add some more clam juice if needed.  Cook, stirring constantly until thickened to the consistency of a thin white sauce.  Pour over chicken and add slivered almonds if desired.