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Ingredients
| egg substitute: 1/4 cup |
| parmesan cheese (grated): 1/4 cup (grated) |
| parsley: 1/4 cup (chopped) |
| white wine: 1/4 cup |
| lemon juice: 2 Tbl (fresh) |
| salt: 1/4 tsp |
| hot sauce: 1/8 tsp |
| garlic: 3 cloves (minced) |
| chicken breasts: 8 breasts (halved) |
| all-purpose flour (unsifted): 1/4 cup |
| olive oil: 1 Tbl (divided) |
| cooking spray |
| salted butter: 2 Tbl |
| white wine: 1/4 cup |
| lemon juice: 3 Tbl (fresh) |
Chicken Francais
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- Combine first 8 ingredients in a shallow dish.
- Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4 inch thickness using a meat mallet or rolling pin.
- Dredge chicken in flour, and dip in the egg mixture.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat.
- Add 4 chicken breat halves, cook 4 minutes on each side or until done.
- Remove chicken from pan, keep warm.
- Wipe the drippings for pan with a paper towel.
- Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.
- Melt butter in pan, add 1/4 cup wine and 3 tablespoons of juice.
- Bring to a boil cook for 10 seconds.
- Serve immediately over chicken.