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Ingredients
| chicken breasts: 1 lb |
| eggs: 4 (beaten) |
| white wine: 4 fl oz |
| chicken stock: 4 fl oz |
| lemon juice: 2 fl oz (fresh) |
| unsalted butter: 2 Tbl |
| parsley (chopped): 1 Tbl (fresh) |
| salt |
| white pepper |
| vegetable oil: 2 fl oz |
| all-purpose flour (unsifted): 1/4 cup |
Chicken That Can't Speak French
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
- Flatten the chicken breasts.
- Dip them in flour, and then in the beaten eggs.
- Put them in pre-heated sauté pan with oil and sauté on both sides.
- Discard the oil and add the wine, chicken stock, lemon juice and reduce.
- Add the butter – swirl the pan until lightly thickened and then sprinkle with chopped parsley and salt and pepper to taste.