Chicken Francese

Preparation

1
Flour boneless chicken, then dip in beaten egg, place in oil and brown on both sides. Drain oil from pan, add 1 tablespoon butter, one shot glass of sherry, juice from one lemon, chicken broth and chicken breasts. Simmer a few minutes and serve.

Tools

 



Yield:

4.0 servings

Added:

Saturday, December 5, 2009 - 2:10am

Creator:

Anonymous

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