Chicken Francaise
Description
Take those boring chicken breasts and make them into something special. White wine, chicken stock and fresh lemon juice make this a wonderful main dish. Serve with a side of your favorite pasta topped with the wonderful sauce.
Ingredients
1 egg, beaten
1 lemon, juiced
1 c. all-purpose flour
garlic powder, to taste
1 pinch paprika
4-6 skinless, boneless chicken breast halves, pounded 1/2 inch thick
2 T. butter or margarine
8 oz.chicken stock/broth
1/2 c.-3/4 c. white wine
1 lemon, juiced
salt and pepper, to taste
6 slices lemon, for garnish
fresh parsley, for garnish
Directions
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In a shallow dish, mix together the egg and juice of 1/2 lemon.
In another shallow dish, mix together the flour, garlic powder and paprika.
Dip chicken breasts in egg mixture, then flour mixture.
Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden, about 2-3 minutes each side. Remove chicken from skillet and set aside.
Add the wine to the pan to deglaze. Pour in the stock and bring to a bubble. Add the juice of the 1 lemon. Stir and heat.
Add chicken back to the skillet. Season with salt and pepper, to taste.
Reduce heat to medium low and let simmer for about 5-8 minutes.
Place on serving platter, and garnish with fresh lemon slices and parsley.
Serves 4-6