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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I have had this recipe for some time. I'm really not too sure where it originated. Chicken francaise is one of my favorites to order when my husband and I eat out.... Now we enjoy it at home too! I often double or even triple the sauce part of the recipe because I just love the taste of it. Serve over penne pasta. Perdue's thin slice chicken works well for this recipe. Ingredients:
8 (3 1/2 ounce) boneless skinless chicken breasts |
1 cup egg, beaten |
2 cups flour |
2 tablespoons lemon juice |
1/4 cup parsley, finely chopped |
1/4 teaspoon salt |
1/4 cup white wine |
3 cloves garlic, pureed |
2 dashes hot pepper sauce |
1/4 cup grated parmesan cheese |
2 tablespoons margarine |
1/2 cup margarine |
1/2 cup white wine |
1/4 cup lemon juice |
Directions:
1. Coat chicken with flour and set aside.
2. Mix batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan cheese.
3. Melt 2 tbs margarine in bottom of deep skillet.
4. Dip floured pieces of chicken generously in the batter and place in heated skillet.
5. Cook until golden brown on each side (approx 5 minutes, be careful not to put heat on too high).
6. Remove chicken from pan and drain excess oil.
7. Make the wine sauce by melting margarine in the skillet and then stirring in the wine and lemon juice.
8. Return chicken to pan and cook for about 2 minutes more.
9. Serve over penne pasta.
10. Drizzle remaining wine sauce over chicken and pasta.
11. Garnish with parsley and sliced lemon if desired.
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