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This recipe for NEW YORK NEW YORK'S CHICKEN FRANCAISE, by , is from The Pell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

carol caruso
Added: Thursday, October 29, 2009


8 Chicken breast pieces (3 1/2
-oz ea) boned and skinned
1 c Eggs -- beaten
2 tb Lemon juice
1/4 c Parsley -- chopped
1/4 ts Salt
2 tbs White wine
1 1/2 ts Garlic -- pureed
2 ds Hot pepper sauce
1/4 c Parmesan cheese -- grated
Margarine or butter for --
Coating pan
1 Margarine stick
1/2 c White wine
1/4 c Lemon juice
1/2 Chicken stock

Dust the chicken in the flour and set aside. Make the batter by
beating eggs briskly, then beating in the lemon juice, parsley, salt,
wine, garlic, hot pepper sauce, and Parmesan. Coat a heavy skillet
with margarine or oliveoil and place over high heat. Dip the floured
chicken pieces generously in the batter and place in the heated
skilleet. Cook until golden brown on each side, about 5 minutes.
Remove chicken from the pan and drain excess oil. Make the wine sauce
by melting the margarine 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




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