Recipe - New York New Yorks Chicken Francaise

NEW YORK,NEW YORK
RESTAURANT
WEST KENDALL, MIAMI,
FL
MIAMI HERALD 7/21/94
8 Chicken breast pieces (3 1/2
oz ea) boned and skinned
BATTER:
1 cup Eggs beaten
2 tablespoon Lemon juice
One fourth cup Parsley chopped
One fourth teaspoon Salt
One fourth cup White wine
1 One half teaspoon Garlic pureed
2 ds Hot pepper sauce
One fourth cup Parmesan cheese grated
Margarine or butter for
Coating pan
WINE SAUCE:
1 Margarine stick
One half cup White wine
One fourth cup Lemon juice

Dust the chicken in the flour and set aside. Make the batter by beating
eggs briskly, then beating in the lemon juice, parsley, salt, wine, garlic,
hot pepper sauce, and Parmesan. Coat a heavy skillet with margarine or
oliveoil and place over high heat. Dip the floured chicken pieces
generously in the batter and place in the heated skilleet. Cook until
golden brown on each side, about 5 minutes. Remove chicken from the pan and
drain excess oil. Make the wine sauce by melting the margarine in the pan,
then stirring in the wine and lemon juice. Return the chicken pieces to the
pan, spooning the wine sauce over all and cook 1 minute longer. Serve
immediately.

Nutritional info( not including oil for cooking): 611 cal; 57g pro, 5g
carb, 36g fat (54%) Lisa Crawford (lisa_pooh@delphi.com)

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini