2 boneless, skinless chicken breasts, sliced thin
1 cup Matzo Meal
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons garlic powder
2 eggs, beaten
3 tablespoons canola oil
Juice of 1 lemon
1/4 cup white wine
1/3 cup chicken broth
Combine Matzo meal through garlic powder in a shallow dish, set aside. Beat eggs in another shallow dish. Dip chicken in the eggs, then in the Matzo meal mixture. Make sure the chicken is thoroughly covered.
In a large non-stick skillet sprayed with cooking spray, heat the oil over medium-high heat. Once the oil is hot, add the chicken. Allow to cook on the first side for 4 minutes, then turn and allow to cook for an additional 4 minutes or until chicken is done. Remove from skillet and keep warm.
To the skillet add, the lemon juice, white wine and chicken broth and bring to a boil. Allow to cook down until the sauce has reduced by half.
Serve chicken with sauce drizzled over the top.