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Chicken Francaise Recipe

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This recipe for Chicken Francaise, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvette Hicks

Category:
Category:

Ingredients:  
Ingredients:  
4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/4 cup (1/2 stick) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice
1 lemon, thinly sliced (for garnish)
1/4 cup chopped fresh flat-leaf parsley

Directions:
Directions:
Place chicken breasts between two sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4" thick. Heat oil in a 12" heavy skillet over moderate heat until hot but not smoking. While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge two pieces of chicken, one piece at a time, in flour mixture, shaking off excess. In another shallow bowl, lightly beat eggs.

When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off. Then fry chicken, turning over once, until golden brown and just cooked through; about four minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.

Pour off and discard oil. Wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice, and boil uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup; about six minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

 

 

 

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