Let's Hatch Some Chicken Francais....

This is a tried and true recipe that I make quite often. I love the crispiness of the coating and the delicate lemon flavour of the sauce. For a more pronounced lemon flavour serve the finished dish with lemon slices.

My daughter is telling you all about it in the photo. Who knows who she was talking to when she was that young. She is an only child so learned to be very good at entertaining herself and using her imagination to keep her self busy. We kept her well supplied with paper, paints and everything a child could need to make wonderful creations and let her imagination run wild. She spent hours at her easel and we have boxes and boxes of artwork to prove it.



She once made an entire farm complete with barn and fences with toilet paper roll people and animals...the only thing wrong with this picture is that her animal creations needed hay.. so... in her logical 4 year old mind she cut off her bangs with scissors! Her hair took a while to grow back but her farm animals were loved and nurtured.

**Chicken Francais**

1 egg
¼ cup (1 oz) grated fresh Parmesan cheese
¼ cup chopped fresh parsley
¼ cup dry white wine
2 tablespoon fresh lemon juice
¼ teaspoon salt
1/8 teaspoon hot pepper sauce
3 garlic cloves, minced
8 (4-oz) skinless, boneless chicken breast halves
¼ cup flour
1 tablespoon olive oil, divided
cooking spray
2 tablespoon butter
¼ cup dry white wine
3 tablespoon fresh lemon juice

Combine first 8 ingredients in a shallow dish.

Place each chicken breast half between 2 sheets of plastic warp, and pound to 1/4 –inch
thickness using meat mallet or rolling pin. Dredge chicken in flour, and dip in the egg mixture.

Heat 1-1/2 tsp oil in a large skillet coated with cooking spray over medium heat. Add 4
chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan;
keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1-1/2
tsp oil and the remaining chicken.

Melt butter in pan, add ¼ cup wine and 3 T juice. Bring to a boil; cook for 10 seconds. Serve
immediately over chicken.

Serves 8

The photo is from Cooking Light magazine.

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