Chicken Francese
By á-5794
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Ingredients
- 2 4-oz. boneless chicken breasts
- Seasoned bread crumbs
- 3 Tbls. butter, divided
- 1/2 cup olive oil
- 1/2 cup whole cream
- Juice of 1 lemon
- 4 oz. golden sherry
- Pinch of cane sugar
- Fresh parsley
- 4 oz. cooked fettuccine
Details
Preparation
Step 1
1. Lightly pound chicken breast.
2. Dip chicken in bread crumbs.
3. Heat olive oil and 1 Tbsp. butter in skillet; brown chicken over medium heat.
4. In saucepan over high heat, combine cream and 2 Tbsp. butter.
5. When it boils, add lemon, sherry and sugar. Reduce to thick consistency. Add parsley.
6. Plate fettuccine, top with chicken and pour sauce on top.
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