Chicken Francaise
By: Anonymous
Published: Thursday, February 11, 2010 - 3:25pm

Ingredients




4 lrgs skinless boneless chicken breast halves (2 lb
cup vegetable oil
1 cup all-purpose flour
teaspoon salt
teaspoon black pepper
3 lrgs eggs
stk (¼ cup) unsalted butter
cup dry white wine
cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
cup chopped fresh flat-leaf parsley

Preparation

1 Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick. 2 Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, abo 3 Makes 4 servings.