Ingredients: |
Ingredients: 4 medium chicken breasts, sliced horizontally in half to even thickness, (or vertically cut breasts in half and pound to 1/3”)
1 – 1½ C flour, seasoned with tsp salt and ½ tsp pepper
3 eggs, beaten
2 - 3 whole lemons, juiced
chicken bouillon cube
½ C dry white wine or dry sherry
1 garlic clove, minced
Sufficient vegetable oil to cover fry pan about ½”
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Directions: |
Directions:Heat oil to about 350 degrees.
Dredge breasts in seasoned flour, then in beaten egg mixture.
Carefully put in fry pan and cook for approx 4 -5 min each side. Do not overcrowd pan, and do
Heat oil to about 350 degrees.
Dredge breasts in seasoned flour, then in beaten egg mixture.
Carefully put in fry pan and cook for approx 4 -5 min each side. Do not overcrowd pan, and do multiple batches, if necessary.
Remove chicken from pan and put on paper towel to drain.
Remove remaining oil from fry pan, except for about 1 Tbl, leaving bits in bottom of pan; sauté minced garlic for 1 min; add bouillon cube, lemon juice and white wine; simmer for 4 -5 minutes. Return chicken to pan, making sure all sauce is spooned over chicken. Cook on top of stove (covered) for about 10-15 minutes, or put in oven (350) for 15 – 20 minutes.
multiple batches, if necessary.
Remove chicken from pan and put on paper towel to drain.
Remove remaining oil from fry pan, except for about 1 Tbl, leaving bits in bottom of pan; sauté minced garlic for 1 min; add bouillon cube, lemon juice and white wine; simmer for 4 -5 minutes. Return chicken to pan, making sure all sauce is spooned over chicken. Cook on top of stove (covered) for about 10-15 minutes, or put in oven (350) for 15 – 20 minutes.
Serve w/ rice or buttered noodles. |
This recipe for Chicken French (or François) is from