Roll Your Eyes Back Chicken Francese
Status Approved
NameRoll Your Eyes Back Chicken Francese
4 boneless chicken breasts, pounded thin (or cutlets)
2 eggs, beaten
1 tbsp water
1/4 cup grated parmesan cheese
chopped fresh parsley
3 tbsps extra virgin olive oil
1/3 stick salted butter plus 1 tbsp
2 cloves minced garlic
1/4 cup dry white wine
1 tbsp fresh squeezed lemon juice
Salt & Pepper
Step: 1Clean and dry chicken. Pound chicken breasts until thin, or use chicken cutlets. Season breasts with salt & pepper. Mix well in a bowl eggs, water, parmesan and parsley. Coat chicken with mixture. Heat olive oil, 1/3 stick butter and garlic in skillet until fragrant and hot. Cook chicken on medium heat,each side about 6 minutes (adjust cooking time according to thickness of chicken). You want the chicken to be almost cooked. Remove chicken and keep warm. Add wine and lemon juice to the skillet. On high heat, reduce the liquid while scraping the goodies from the bottom of the pan and then add the tbsp butter. Salt & pepper the sauce if desired. Reduce heat to low. Return chicken to pan, coat with sauce, and turn over. Cover tightly and heat on low for 20 minutes. Serve chicken with pan juices poured on top.

Time submitted: Saturday, August 07. 2004 at 14:27:28
Contributed By: Anonymous
This comes from  The Low Carb Cafe
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