Sometime I cut up articoke hearts and add to recipe at the end when chicken is simmering for a special treat.
Ingredients
- 5-chicken breasts cutlets (2 1/2 whole breasts)skinless & boneless
- 1-cup four
- 3-eggs, beaten
- 1-tablespoon parmesan cheese, grated
- 1/2 cup-vegetable oil
- 1/4 cup-butter
- 1/4 cup-white wine
- 1/4 cup-lemon juice
- 1-tablespoon garlic powder
- 2-each chicken bouillon cubes
Directions
If using whole breasts cut in half and clean up with a knife. Dredge chicken breasts in flour to coat lightly. Mix eggs and parmesan cheese in bowl. Dip floured chicken in egg mixture while heating oil in large skillet. Add chicken and fry until golden brown on both sides. Remove chicken from pan and set aside.
Melt butter in same shillet. Add remaining ingredients and return chicken to pan. Simmer for 10-15 minutes, covered. Serve with sauce.
Serve with mashed potatoes or rice and a nice green vegetable.
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Submitted 6/13/05.
Source: my own
Submitted By: Linda Street
LStreet440@aol.com
Chicken Francaise