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Chicken French Recipe

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This recipe for Chicken French, by , is from 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!

Bobbi Jennings


6 Boneless Chicken Breasts
c Olive Oil (a must)
1 c Flour
1 c Bread crumbs (seasoned)
c grated parmesan cheese
T parsley
3 Eggs whipped /2T water
1 c Sherry or white wine
4 T Butter
2 Fresh Lemons
Chicken Base (1 chicken bullion)
c Water(optional)

Cut the chicken and pound them out, so they are thin. A meat mallet or side of a cleaver will do this job (Or purchase thin sliced breasts).

Pour the oil into a large frying pan, Med to Med-High heat.

Combine the flour, bread crumbs, cheese and parsley.

Combine eggs and water

Dip the meat into the flour covering both sides. Using a fork dredge
the meat through the egg wash covering both sides. Place chicken into
the fryer and fry until golden brown on both sides. When brown remove
from pan onto plate. (I place on paper towels and soak up excess oil)

Sauce: Into a pan add 1 to 1 1/2 cups of sherry (or white wine)
Add the butter and the juice of two lemons strained. I use two
lemons cutting 2 to 3 thin slices from the center to use as garnish
Add chicken bullion to this and 1/2 cup of water.

Arrange chicken on to baking dish and pour the sauce . Place lemon
on top of the chicken (as a garnish) and cover with foil. Place
into oven at 350 degrees for 15-30 mins (this is to keep it

Can be made ahead and reheated.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
One hour
Personal Notes:
Personal Notes:
I use lots of paper towels! When making for a large group you will need to double or triple the receipt.




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