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"The belly rules the mind."--Spanish Proverb

Chicken Francese Recipe

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This recipe for Chicken Francese is from The Davidson Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 Cup flour
2 Eggs - beaten
1/2 LB Boneless skinless chicken breast
1/4 Cup white wine
1 Cup chicken broth
1/2 tsp Chopped fresh parsley
Salt and pepper to taste
2 Tablespoons butter
1 lemon juice
1/2 tsp cornstarch
Directions:
Directions:
Pre heat oven to 300 degrees. Pound out chicken breast and if it's really thick cut it in half length wise then pound it out, and cut in half pieces. Coat chicken with flour first then beaten egg. Then saute in large skillet with a little olive oil until almost cooked through, light brown on both sides. In a medium saucepan combine wine, broth, parsley, salt and pepper, butter and lemon juice over medium heat. Stir together while heating slowly. When butter has melted, slowly add cornstarch until it thickens slightly. Place chicken in a baking dish and pour sauce over it. Bake 15 minutes or a little more. Serve with potatoes or noodles. Garnish with lemon Slices and more parsley.

 

 

 

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