Saturday, January 28, 2012

Chicken Francaise

This recipe doesn't take very long to make and it produces gourmet results. 

Chicken Francaise

8 thin slices Boneless Chicken Breast (Just slice 4 breasts in half)

Batter:
  • 1 c Eggs -- beaten
  • 2 tb Lemon Juice
  • 1/4 c Parsley -- chopped
  • 1/4 ts Salt
  • 1/4 c White cooking wine  (I use Holland House. No need for real wine here.)
  • 2 tb Garlic -- pureed  (Go ahead and heep it, depending on taste.)
  • 2 ds Hot Sauce 
  • 1/4 c Parmesan Cheese -- grated (Kraft version is fine)
  • Butter or Olive Oil for coating pan
Wine Sauce:
  • 1 Margarine or Butter stick
  • 1/2 c White cooking wine
  • 1/4 c Lemon Juice
Dust the chicken in the flour and set aside. Make the batter by beating eggs, then beating in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce and Parmesan. Coat a heavy skillet with butter or olive oil and place over high heat. Dip the floured chicken pieces generously in the batter and place in the heated skillet. Cook until golden brown on each side, about 5 minutes. Remove chicken from the pan and drain excess oil. Make the win sauce by melting the butter in the pan, then stirring in the wine and lemon juice. Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. Serve immediately. (I serve it with white rice.) You'll be amazed at how positively succulent this comes out!