The crow's nest chicken francaise

4 servings

Ingredients

Quantity Ingredient
4 Chicken Breast halves with Tenders Removed
4 Beaten Eggs; (I used 2 whole eggs & 4 whites, There was some left over)
½ cup White Wine; (see note)
½ cup Chicken Stock
¼ cup Fresh Lemon Juice
2 tablespoons Butter; (Pareve Margarine)
1 tablespoon Fresh Chopped Parsley
Salt & White Pepper to taste
¼ cup Vegetable Oil; (I used non stick spray and 2 Tbs. oil)
¼ cup Flour

Directions

Flatten chicken breast. Dip in flour, then in the beaten eggs. Put in pre- heated saute pan with oil & saute on both sides. Discard oil and add wine, chicken stock, lemon juice and reduce. Add butter - swirl pan until lightly thickened then sprinkle with chopped parsley and sale & pepper to taste.

Note: We loved the sauce, so, Next time I make this I am going to double the broth, lemon juice and wine. The margarine is just for the flavor so it can stay the same.

Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website) Posted to JEWISH-FOOD digest by Goldtag1@... on Oct 25, 1998, converted by MM_Buster v2.0l.

Related recipes