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Category: Chicken
Prep Time: Cook Time: Total Time:
6 boneless skinless chicken breast
1/2 cup olive oil
1 cup flour
5 eggs whipped with a splash of water
1/4 cup fresh grated Romano cheese
1 1/2 cup dry white wine
6 tbsp butter
1 fresh lemon
1/4 cup chicken stock
Fresh Italian parsley
Salt and pepper
Grand Marnier Liquor
Trim and rinse chicken, butterfly breasts in half to make thinner. Pound flat with meat mallet on cutting board.
Prepare egg wash, with the 4 eggs, Romano cheese, and water. Whip real well.
Dip chicken into flour with a little salt and pepper mixed in covering both sides and then dip in egg wash mixture. Place olive oil and 2 tbsp of butter in large fry pan and heat on medium heat.
When oil hot and butter melted, place chicken in pan and fry until both sides are a nice golden brown color. Remove and place chicken into a buttered baking dish.
In another sauce pan add 1 1/2 cups dry white wine and remaining 4 tbsp of butter, juice of 1 fresh lemon strained, and chicken stock. Bring to boil and reduce heat and simmer until liquid reduced almost by half.
When liquid reduced, pour over chicken slowly, next with a spoon drizzle Grand Marnier Liquor over each chicken breast making sure each one gets a little. Sprinkle fresh Italian parsley over all the chicken. Cover with foil and bake in oven at 250 degrees for 30 min. Serves: 4-6
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GRAND MARNIER CHICKEN FRENCH
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Category: Chicken
Prep Time: Cook Time: Total Time:
6 boneless skinless chicken breast
1/2 cup olive oil
1 cup flour
5 eggs whipped with a splash of water
1/4 cup fresh grated Romano cheese
1 1/2 cup dry white wine
6 tbsp butter
1 fresh lemon
1/4 cup chicken stock
Fresh Italian parsley
Salt and pepper
Grand Marnier Liquor
Trim and rinse chicken, butterfly breasts in half to make thinner. Pound flat with meat mallet on cutting board.
Prepare egg wash, with the 4 eggs, Romano cheese, and water. Whip real well.
Dip chicken into flour with a little salt and pepper mixed in covering both sides and then dip in egg wash mixture. Place olive oil and 2 tbsp of butter in large fry pan and heat on medium heat.
When oil hot and butter melted, place chicken in pan and fry until both sides are a nice golden brown color. Remove and place chicken into a buttered baking dish.
In another sauce pan add 1 1/2 cups dry white wine and remaining 4 tbsp of butter, juice of 1 fresh lemon strained, and chicken stock. Bring to boil and reduce heat and simmer until liquid reduced almost by half.
When liquid reduced, pour over chicken slowly, next with a spoon drizzle Grand Marnier Liquor over each chicken breast making sure each one gets a little. Sprinkle fresh Italian parsley over all the chicken. Cover with foil and bake in oven at 250 degrees for 30 min. Serves: 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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