Chicken Francaise


2 1/2 lbs boneless chicken breast - thinly sliced and pounded
1 c white wine
4 c chicken broth
2 lemons - juice 1 1/2 and slice the remaining 1/2
2 Tbsp butter
1 Tbsp parsley - chopped

flour
2 tsp salt
1/2 tsp black pepper
3 eggs
2 Tbsp water

Mix flour salt & pepper in a bowl or gl size ziplock for easy cleanup.
In a separate bowl mix eggs & water until combined.

Dredge chicken in flour and then place in egg mixture. Put enough olive oil in a pan to cover the bottom. Fry chicken until golden brown.
Set aside.

Pour 1 C of white wine in skillet and scrape the pan of any drippings, bring to a boil. Lower heat, add juice of 1 1/2 lemons, stirring occasionally. Add lemon slices, chicken
stock, butter and parsley (save a little bit for garnish)

Add chicken back to pan to re-heat.

Plate chicken with sauce and garnish with parsley.





Music : Drifting 2 by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/