Chicken Francesa

Directions

1. 1
   Remove tenderloin from each chicken and save. Fillet each half of chicken breast into 2 slices to yield 12 pieces.
2. 2
   Use flat of meat pounder and pound each piece including tenderloins.
3. 3
   Soak all chicken in milk for about 10 minutes.
4. 4
   Mix bread crumbs, Parmesan cheese and chopped parsley.
5. 5
   Dredge each piece of chicken through bread crumb mixture, making sure each slice is well coated.
6. 6
   Pour olive oil into a large skillet and quickly braise breasts on each side until lightly browned.
7. 7
   Remove all but 1 tablespoon of oil from skillet, leaving residue from chicken.
8. 8
   Add white wine and boil until liquid is reduced by half. Add chicken broth and lemon juice. Boil again until liquid is reduced by half.
9. 9
   Pour over chicken, then drizzle Grand Marnier over each slice. Bake at 350° for 20 to 25 minutes until liquid begins to bubble. Serve with buttered noodles and green vegetable.