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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Francaise Recipe

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This recipe for Chicken Francaise, by , is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie Madsen


1 C eggs
2 T lemon juice
1/4 C chopped parsley
1/4 tsp salt
1 1/2 tsp. minced garlic
1/4 C white wine
2 dashes hot pepper sauce
1/4 C Parmesan cheese
1 T olive oil
1 T butter
8 boneless chicken breasts
Flour for dipping

Chicken breasts preparation: Wrap breasts in between plastic wrap, or place in a large plastic bag. Using a mallet, pound breasts to tenderize and make about 1 inch thick. Dip in flour and pat. Remove excess flour.

Batter - Beat eggs briskly and add 1 tsp. lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan cheese.
Coat a skillet with olive oil. Dip breasts in batter and place in skillet for about 5-7 minutes until brown on each side. Remove. To the pan, add butter, wine and remaining 1 tsp. of lemon juice. (I usually add extra wine and lemon juice about 1/8 cup of wine, and 2-3 tsp. of lemon juice). Return the chicken to the skillet and continue cooking for about 10 minutes. Transfer to platter. Garnish with lemon slices and extra Parmesan cheese.

Personal Notes:
Personal Notes:
Acquired this Bobby Flay recipe years ago...and have never switched to another one. Michael and Nicole's favorite!




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