Next time you go to pan fry chicken, mix equal parts flour with shredded Parmesan cheese. Dip the chicken into an egg wash (eggs and milk mixed together) and then coat in the flour/cheese mixture. Put just enough oil to coat the pan and pan fry the chicken on both sides until golden brown.
Bon Appétit
A great sauce to make with this chicken is a white wine, lemon, butter sauce! Pour out excess grease from pan and pour in white wine to deglaze the pan. Let simmer for a few minutes until wine is reduced by half. Add salt, pepper and a little lemon juice to taste. Taste it to see if you need more lemon juice or salt. Remove from heat and whisk in cubes of cold butter to melt them, you will need to add enough butter until sauce is thickened and serve over the chicken! Top with some chopped parsley. A great white wine to use is a Chardonnay, Chablis or Gewurztraminer.
Another idea, next time you crack open a can of green beans (yes...I do this sometimes when I don't have time to get fresh beans), drain the liquid from the can and rinse the beans several times to get the canned liquids completely gone. Add beans to a pot and cover with beef broth or chicken broth (use beef if you are having beef for dinner and use chicken if you are having poultry for dinner) and simmer about 15-20 minutes.
I use Swanson and they make low sodium too if you are watching your salt!
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