Very Much Like Chicken Francese
This was a fan favorite with the kids were growing up. Serves 4 to 6 depending on breast size.
Ingredients:
- 1 Cup flour for dredging
- 2 Eggs with 1 Tablespoon water or 1/2 cup egg beaters
- 2 Chicken breasts
- Oil for frying
- S & P to taste
For the sauce:
- 1/4 Cup butter
- 2 Tablespoons lemon juice
- Pinch of chopped parsley and a little more for garnish
- 1/4 Cup chicken stock
Directions:
Place flour in 1 bowl and beat the eggs and water in another. Make sure they are big enough to dredge the chicken. Slice chicken the long way into 2 to 4 pieces about 1/4 inch thick.
Dredge the chicken in the flour, dip in egg mixture, then dredge in flour again. Shake off the excess flour. Coat a frying pan with oil and fry until the chicken is cooked and the batter is golden. Keep warm.
For the sauce, melt the butter with the lemon juice. Add the broth and parsley. Serve warm on the chicken. Garnish with a little more parsley.
