(Chicken Francaise) : Pieces of Chicken Breast,
pounded thinly
__2 Eggs
__½ cup of All Purpose Flour
__½ cup of Chicken Stock
__½ cup of White Wine
__3 Tbsp of Lemon juice
__2 Tbsp of Olive Oil
__2 Tbsp of Unsalted Butter
__1 Tbsp of Fresh Chopped Parsley,
__Salt and Pepper to taste
1) Place the eggs in a shallow bowl and
whisk them, season with salt and pepper
and set aside. Placed the flour on a large
plate and season that as well with salt and
pepper and set aside.
2) In a measuring cup or a small bowl,
combine together the chicken stock, lemon
juice and white wine, set aside.
3) Heat up the oil in a large skillet over
medium heat until its nice and hot. Dredge
the chicken breast in the flour and shake off any access, dip it into the
beaten egg and add it to the hot oil, cook for about 3 minutes per side or
until golden brown, remove to a plate.
4) Add the wine and stock mixture to the pan and let it cook for a few
minutes until it reduces slightly and thickens, add the butter, parsley and
salt and pepper, continue to cook until the sauce is nice and thick. Add
the chicken breast back in with the sauce and cook them together for
just another minute. Serve immediately!