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Chicken Francaise

These chicken breasts are delicious with hot cooked linguini, spaghetti, or angel hair pasta amd a tossed salad.

Prep Time: 8 minutes
Cook Time: 15 minutes
Total Time: 23 minutes


  • 8 boneless chicken breast halves, about 3 pounds
  • 1 cup eggs, beaten (about 5 or 6 large eggs)
  • 2 tablespoons lemon juice
  • 1/4 cup chopped parsley
  • 1/4 teaspoon salt
  • 1/4 cup white wine
  • 1 1/2 teaspoons mashed garlic, finely minced
  • 2 dashes hot pepper sauce
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon butter
Wine Sauce
  • 1/2 cup butter (1 stick)
  • 1/2 cup dry white wine
  • 1/4 cup lemon juice


Lightly pound chicken breasts to flatten somewhat to an even thickness.

Dust the chicken in the flour and set aside.

Make the batter by whisking eggs, then beating in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan.

Coat a heavy skillet with olive oil and butter and place over medium-high heat. Dip the floured chicken pieces in the batter; coat generously and place in the hot skillet. Cook until golden brown on each side, about 5 to 7 minutes.

Remove chicken from the pan and drain off excess fat.

Make the wine sauce; melt the butter in the pan, then stir in the wine and lemon juice. Return the chicken pieces to the pan, spooning the wine sauce over all and cook for about 1 minute longer. Serve immediately. Adapted from a recipe from New York, New York Restaurant (Miami Herald 7/21/94)

Serves 8

Calories per serving: 520
Fat per serving: 30.4g

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