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Chicken French Recipe

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This recipe for Chicken French is from The Thomas Family Cookbook Project, 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:  
4 large boneless skinless chicken breasts
1/2 c oil
1 c flour
3/4 tsp salt
1/2 tsp pepper
3 lg eggs
1/2 stick butter
1/2 c dry white wine
1/2 c chicken broth
3 tbs lemon juice
1 lg lemon thinly sliced
Directions:
Directions:
Butterfly chicken and pound to 1/4 in thickness. Heat oil in skillet.
Mix together flour, 1/2 tsp salt and 1/4 tsp pepper in a shallow bowl. Dredge chicken in flour mixture shaking off excess. Lightly beat eggs in another shallow bowl. Dip floured chicken into beaten eggs to coat, let excess drip off. Fry chicken in oil about 2 mins on each side. Transfer to a plate lined with paper towels and loosely covered with foil.
Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsided. Add wine, broth and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 c, about 6 min. Stir in remaining salt & pepper. Spoon sauce over chicken and top with lemon slices.

 

 

 

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