Chicken Francese

Chicken Francese

A dish I have been making for years! ENJOY!

Can also be made with Shrimp (Butterfly it) or Fish.

INGREDIENTS

2-3lbs chicken boneless breasts or tenderloins

1 Lemon (depending)

1egg

White Flour

Milk

2 sticks of butter (1 cup or 16 tablespoons), 1 stick of butter for frying chicken

(1/2 cup or 8 tablespoons) and 1 stick for sauce.

1 bulb of Garlic

1 bottle of dry white wine (Pinot Grigio) (1/2 cup for the recipe and the rest to

drink during cooking)

Parsley, Salt and Pepper

2 Frying Pans (1 for prep of Chicken and 1 for sauce)

Sauce

1 bulb of garlic – the more the better. Either sliced thin or garlic press (my preference)

1 stick of butter , do not use oil or margarine

1 bottle of dry white wine (Pinot Grigio) (1/2 cup for the recipe and the rest to

drink during cooking)

1 Lemon – Juice and sliced, depending on size and personal taste

Parsley

DIRECTIONS

Prep Chicken, for thicker chicken breast slice thin. The thinner the better. Tenderize chicken with meat mallet for thin slices.

One bowl – place 1 egg and milk mix.

Plate a cup of flour for coating chicken

In the frying pan, place butter to coat, heat on medium heat stovetop Dip chicken in egg and milk mixture

Place chicken in flour, coat.

Place in frying until lightly golden and remove, place on plate

Sauce:

In separate frying pan,

1 bulb of garlic – the more the better, either sliced thin or garlic press (my preference) 1 stick of butter, do not use oil or margarine

Butter, Garlic, Lemon Juice and sliced lemons bring to almost a slight boil.

Add wine, parsley and salt and pepper to taste.

Pour over chicken and ENJOY

Serves well with Rice, Egg Noodles or Angel Hair and a green salad.