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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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