Chicken Franchese

Name: Chicken Franchese
Ingredients: 8 pieces chicken breast, skinned and boned; 1 cup (225 ml) flour; 1 cup (225 ml) of eggs, beaten; 2 tbsp (30 ml) lemon juice; 1/4 cup (60 ml) parsley, chopped; 1/4 tsp (1 ml). salt; 1/4 cup (60 ml) wine; 3 garlic cloves, pureed; 2 dashes pepper sauce; 1/4 cup (60 ml) parmesan cheese, grated; margarine, butter or olive oil; 1/2 cup (125 ml) margarine; 1/2 cup (125 ml) white wine; 1/4 cup (60 ml) lemon juice

14 ingredients

9 steps

Ingredients

8 pieces chicken breast, skinned and boned
1 cup (225 ml) flour
1 cup (225 ml) of eggs, beaten
2 tbsp (30 ml) lemon juice
1/4 cup (60 ml) parsley, chopped
1/4 tsp (1 ml). salt
1/4 cup (60 ml) wine
3 garlic cloves, pureed
2 dashes pepper sauce
1/4 cup (60 ml) parmesan cheese, grated
margarine, butter or olive oil
1/2 cup (125 ml) margarine
1/2 cup (125 ml) white wine
1/4 cup (60 ml) lemon juice

Directions

1

Dip the chicken in the flour then set aside.
2

Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan.
3

Coat a heavy skillet with margarine or olive oil and place over high heat.
4

Dip the floured chicken pieces generously in the batter and place in the heated skillet.
5

Cook until golden brown on each side, about 5 minutes.
6

Remove chicken from the pan and drain excess oil.
7

Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice.
8

Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer.
9

Serve immediately.