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Chicken Franchese
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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.

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