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- 4 Eggs
- 2 Cups All Purpose Flour
- Garlic Powder
- Fresh Cracked Pepper and Sea Salt
- Lemon Juice (fresh if possible)
- 3/4 Cup White wine
- 3 tbsp Butter
- 2 cans Chicken Broth
- Olive Oil
- 3-4 Wondra
- 1 lb any pasta cooked(I'm partial to the twirlable pasta)
- Pound to tenderize chicken breasts. Add flour, black pepper, salt, paprika and garlic to shallow dish. Dredge chicken in mixture and see aside.
- Beat 4 eggs and 4 tbsp of water, 1 tbsp lemon juice, parsley, and a sprinkle of Pecorino Romano. Heat some olive oil and butter in skillet to medium-high heat. (I used electric and had it set at 300 degrees.) Dip floured chicken in egg mixture, then re-dip again in the flour mixture and back in the egg mixture. Then drop immediately into the pan. Cook till slightly browned on both sides. Remove chicken.
- Leave drippings to start sauce. Add chicken broth, 1/2 cup olive oil, white wine, and a few tbsp lemon juice (depending on personla preference). Simmer about 6-7 minutes to reduce. Then add butter and 3-4 tbsp of Wondra flour. Stir and simmer about 3 more minute; sauce should thicken slightly.
This recipe is a personal recipe added by ENeighbor and has not been tested or endorsed by MyRecipes.
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Chicken Francaise Recipe at a Glance
- COURSE: Main Dishes