Drew nieporent's chicken francese

4 servings

Ingredients

Quantity Ingredient
4 Chicken breasts; up to 6
1 cup Flour
4 Eggs; lightly beaten
2 Lemons
½ cup White wine
2 tablespoons Olive oil
3 tablespoons Chopped oregano and parsley
1 Finely diced onion
Salt and pepper; to taste

Directions

Cut chicken into desired shape (strips or round medallions are best), dredge with flour. Put floured chicken into the beaten eggs and immediately place into a preheated skillet with olive oil. Cook for two minutes on each side, then remove chicken to a serving platter. To make sauce, add white wine to the same pan in which the chicken was cooked -- reduce wine by half. Then squeeze juice from lemons into pan over high flame. Add herbs, salt and pepper. Pour sauce over chicken and serve.

Notes: Drew Nieporent's Chicken Francese Manhatten restaurateur Drew Nieporent may not live in the fish-eyed lense, but the meals dished up from his world famous Tribeca Grill -- which Nierporent co-owns with film star Robert DiNiro -- are the stuff of legend.

Nierporent's Chicken Francese show s just how far the chef has come since his first day job as a grill man at New York's first McDonald's! © 1996 Lifetime Entertainment Services. All rights reserved.

Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

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