"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Francese Recipe

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This recipe for Chicken Francese, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, May 29, 2006


2 large eggs
1/4c. all-purpose flour
2T. vegetable oil
4 boneless, skinless thin sliced chicken breasts
1/2 tsp. salt
1/2c. chicken broth
1/2c. white wine
1/4c. lemon juice
1T. chopped fresh parsley
Freshly ground pepper, to taste

Beat eggs with a fork in a shallow pan.
Spread flour in another shallow pan. (Add more flour if needed).
Heat oil in large skillet over medium-high heat.
Sprinkle chicken with salt. Dip each breast in flour, shaking off excess, then dip in egg. Cook chicken each side, until golden. Transfer chicken to a plate.
Discard oil from skillet. Add chicken broth, wine and lemon juice, and bring to a boil. Add chicken and cook approximately 45 minutes. Stir in parsley and pepper. (Chicken is done when you can easily break off piece with a fork.)




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