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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Famous Chicken Francaise Recipe

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This recipe for Famous Chicken Francaise is from The Mooney 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:  
2 egg, beaten
1 lemon, juiced
1 cup all-purpose flour
Granulated Garlic - give it a good shake over the flour (about 2 T)
Paprika - Regular or Smoked - give it a good shake over the flour (about 1 1/2 tsp)
4 - 5 skinless, boneless chicken breasts (enough to fit on one pan)
1 cube butter
2 heaping tablespoons of granulated chicken bouillon
1 lemon, juiced
6 lemon slices, for garnish - Optional
2 sprigs fresh parsley, for garnish - Optional

Directions:
Directions:
1. In a shallow dish or bowl, mix together the eggs and lemon juice. In another shallow dish or bowl, mix together the flour, granulated garlic, and paprika. Dip chicken breasts in egg mixture, then flour mixture.

2. Heat butter in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.

3. In a Pyrex mixing cup mix two cups of hot water with the 2 heaping tablespoons of granulated chicken bouillon. Add the juice of one lemon to this mixture. Pour over the chicken in the skillet. Reduce heat to medium low and let simmer for about 8-15 minutes or until it has cooked down. If you turn off the burner, the liquid will thicken a little bit. Can keep it on warm while you make the lemon spaghetti. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

Personal Notes:
Personal Notes:
from "Allrecipes.com

This recipe is good for one pan or about 4 - 5 chicken breasts. When Claudia and I cook together, we make two pans, so we double the recipe.

We use large, deep frying pans to prepare this recipe.

 

 

 

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