Chicken Francese

Name: Chicken Francese
Ingredients: 2 (8 oz.) boneless, skinless chicken breasts, cut in half; 8 Tbsp. oil (for browning); 6 Tbsp. butter or margarine; juice from 1 large lemon; 6 to 8 thinly sliced medium mushrooms; dash of white wine (optional); 4 cloves peeled garlic; salt and pepper to taste; 2 eggs, lightly beaten; 1 c. all-purpose flour; fresh parsley

11 ingredients

7 steps

Ingredients

2 (8 oz.) boneless, skinless chicken breasts, cut in half
8 Tbsp. oil (for browning)
6 Tbsp. butter or margarine
juice from 1 large lemon
6 to 8 thinly sliced medium mushrooms
dash of white wine (optional)
4 cloves peeled garlic
salt and pepper to taste
2 eggs, lightly beaten
1 c. all-purpose flour
fresh parsley

Directions

1

Lightly pound chicken (shiny side down).
2

Dip in flour to coat, then in eggs.
3

Cook in hot oil until golden brown on both sides. Drain oil from pan and add butter, lemon juice, garlic and mushrooms to pan.
4

Cook over medium heat until chicken is cooked through and mushrooms are soft, but not soggy (about 5 to 8 minutes).
5

Arrange on platter.
6

Pour liquid from pan over chicken. Sprinkle with chopped fresh parsley.
7

Makes 4 servings.