| Dawn Ziffer's Bio |
Instructor Bio
Dawn Ziffer
Woodbridge NJ
Started out as our Caterer for large events and became
interested in shooting. She is now our lead Woman
Instructor with her own ALL Woman Teaching Team.
Instructor Credentials:
Muzzleloading Rifle, Rifle, Pistol, Metallic and
Shotshell Reload , Refuse to be a Victim
Chief Range Safety Officer
Eddie Eagle Safety Program
Courses Taken
Basic Pistol,
Basic Rifle
Basic Shotgun
Personal Protection in the Home
Personal Protection Outside of the Home
Member:
NRA Woman on Target
Second Amendment Sister Co-Coordinator New Jersey
Fort Dix Range #14
Dawn Ziffer
Woodbridge NJ
Started out as our Caterer for large events and became
interested in shooting. She is now our lead Woman
Instructor with her own ALL Woman Teaching Team.
Instructor Credentials:
Muzzleloading Rifle, Rifle, Pistol, Metallic and
Shotshell Reload , Refuse to be a Victim
Chief Range Safety Officer
Eddie Eagle Safety Program
Courses Taken
Basic Pistol,
Basic Rifle
Basic Shotgun
Personal Protection in the Home
Personal Protection Outside of the Home
Member:
NRA Woman on Target
Second Amendment Sister Co-Coordinator New Jersey
Fort Dix Range #14
| PREP TIME 35 Min COOK TIME 20 Min READY IN 55 Min Servings 4 INGREDIENTS (Nutrition) 1/2 cup all-purpose flour 4 eggs, beaten 1 pound skinless, boneless chicken breast halves 1/2 cup white wine 2 cups chicken broth 1 teaspoon chopped fresh parsley salt and pepper to taste 1/4 cup butter 2 lemons, juiced 1 teaspoon cornstarch What to Drink? Chardonnay DIRECTIONS Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling. Preheat oven to 300 degrees F (150 degrees C). In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all. Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear. Questions? email Dawn |
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| Learn more about Dawn's Teaching Team and Women only classes! Click the ROSE. |
