pat's Recipe

Chicken Francaise

Category: Poultry

1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
3 eggs
4 tablespoons (1/2 stick) butter
6 boneless, skinless chicken breast halves (1 1/2 to 2 pounds total), pounded to 1/4-inch thickness
2/3 cup dry vermouth or white wine
4 tablespoons fresh lemon juice

Instructions
In a shallow dish, combine the flour, parsley, and salt; mix well. In another shallow dish, beat the eggs.


Melt 1 tablespoon butter in a large skillet over medium heat. Dip the chicken in the flour mixture then in the eggs, coating completely.


Saute the chicken, in batches if necessary, for 2 to 3 minutes per side, or until golden, adding more butter as needed.


Add any remaining butter, the vermouth, and lemon juice; mix well and return the cooked chicken to the skillet. Cook for 2 to 3 minutes, or until the sauce begins to thicken slightly. Serve topped with the sauce.
Serves 6.