Ingredients
- 1 boneless, skinless breast half per person
- 1 egg
- 1 tbsp water
- Flour, seasoned with salt & pepper
- 1 c. white wine
- 2 tbsp butter
- 1 tsp fresh garlic, finely chopped
- Thickener
Directions
Season flour with salt, pepper, garlic powder, oregano, basil and parsley. Flour chicken, dip in egg wash (the egg & water beaten together) and flour again. Saute in hot butter until no longer pink. Sauce: In butter, saute garlic; add wine, salt & pepper to taste. Thicken with a little cornstarch mixed with water.
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Submitted 6/13/05.
Source: My file
Submitted By: Ruth A. Burbage
burbage@pell.net
Chicken Francaise