On Line Cookbook
Chicken Franchese
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information

Serves/Makes:4 or more

  • 8 pieces chicken breast, skinned and boned
  • 1 cup (225 ml) flour
  • 1 cup (225 ml) of eggs, beaten
  • 2 tbsp (30 ml) lemon juice
  • 1/4 cup (60 ml) parsley, chopped
  • 1/4 tsp (1 ml). salt
  • 1/4 cup (60 ml) wine
  • 3 garlic cloves, pureed
  • 2 dashes pepper sauce
  • 1/4 cup (60 ml) parmesan cheese, grated
  • margarine, butter or olive oil
  • Sauce:
  • 1/2 cup (125 ml) margarine
  • 1/2 cup (125 ml) white wine
  • 1/4 cup (60 ml) lemon juice
  • Dip the chicken in the flour then set aside.
  • Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan.
  • Coat a heavy skillet with margarine or olive oil and place over high heat.
  • Dip the floured chicken pieces generously in the batter and place in the heated skillet.
  • Cook until golden brown on each side, about 5 minutes.
  • Remove chicken from the pan and drain excess oil.
  • Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice.
  • Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer.
  • Serve immediately.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.