Joanie's Pheasant Francaise

By nancystrini

You'll never make Chicken Francaise again after this.

Ingredients

• 6 to 8 skinless pheasant breasts, sliced horizontally, then pounded
• Seasoned flour
• Butter
• Olive oil
• 2-3 eggs
• 1/2 cup grated Romano cheese
• 2 T whole milk or half-and-half
• 2 cups chicken broth
• 1 to 1 1/2 cups white wine
• Juice of 1 or 2 lemons
• Fresh parsley, chopped

Details

Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Coat breasts with seasoned flour. Shake off excess.

Beat eggs; stir in 2 T Romano cheese and milk or half-and-half; dip breasts in egg mixture.

Saute coated breasts in equal amounts of butter and olive oil until brown on both sides. Transfer browned breasts to a 9 x 13 baking pan.

After removing each batch of sauteed breasts, deglaze the frying pan with some white wine. Add a squirt of lemon juice and some of the chicken broth to the wine and heat. Add the mixture of lemon juice, white wine and broth to the breasts in the baking pan.

Repeat until all breasts are in the pan, using up all the wine and chicken broth in the process. Sprinkle more Romano cheese on top.

Bake in 350 oven until the liquid is bubbling, 20-35 minutes.

Before serving, add the parsley and extra grated cheese.