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Chicken Francaise
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Chicken in a lemon-butter sauce

Angela Creighton


  • l lb. boneless chicken breast, pounded thin
  • 3 tbsp (45 ml). flour
  • 1/2 tsp (2 ml). salt
  • 1/4 tsp (1 ml). pepper
  • 4 tbsp (60 ml). butter
  • 1 egg, beaten
  • 1 lemon, juice only
  • chopped fresh parsley for garnish
  • Combine flour, salt and pepper.
  • Dredge chicken in flour, then in beaten egg.
  • In skillet, melt butter.
  • Lightly brown chicken on both sides.
  • Add lemon juice and heat through.
  • Garnish with parsley.

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