Recipe - Chicken Francaise

Chicken breast; bone, skin,
pound
4 Lemons; peel, slice thin
Eggs
Wondra flour
Regular flour
Garlic salt
Pepper
Milk
2 cup Dry white wine

Date: Fri, 24 May 96 07:13:44 PDT

From: eboyd@shentel.net

Beat eggs, about 1 egg for every 2 pieces of chicken, add some milk, garlic
salt and Lowrys seasoning pepper. Gradually add Wondra flour DO NOT
SUBSTITUTE, until the batter is thick but drippy. Peel and thinly slice the
lemons. Put some regular flour in a shallow pan. Have frying pan ready
along with some butter, margarine and oil. When everything is ready, heat
the frying pan with a combination of butter, margine and about 1 T of
vegetable oil. Dust the chicken with the regular flour, making sure to
shake off the excess flour. Dip the floured chicken into the batter, let
excess drip off and saute the chicken until it is browned. As the chicken
is cooked remove it to a serving pan with deep sides. As you put the
chicken in the pan, put slices of lemon between the slices of chicken. When
all of the chicken has been cooked, turn up the heat on the frying pan and
add about 2 cups of dry white wine. Let the wine bubble and let the alcohol
cook off. When this is done pour some over the chicken and put some in a
gravy boat and serve with the chicken. If you can keep the chicken on a
very low heat as you cook it.

Posted to MealMaster Recipes List, Digest #144