Ingredients
- l lb boneless chicken breast, pounded thin
- 3 tbsp (45 ml) flour
- 1/2 tsp (2 ml) salt
- 1/4 tsp (1 ml) pepper
- 4 tbsp (60 ml) butter
- 1 egg, beaten
- Juice of 1 lemon
- Chopped fresh parsley for garnish
Directions
Combine flour, salt and pepper. Dredge chicken in flour, then in beaten egg. In skillet, melt butter. Lightly brown chicken on both sides. Add lemon juice and heat through.
Garnish with parsley.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Chicken Francaise