Chicken Francese

By sassy47

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

Preparation

Step 1

Lightly pound chicken breast.
Dip chicken in breadcrumbs.
Heat olive oil and 1 Tbls. butter in skillet; brown chicken over medium heat.
In saucepan over high heat, combine cream and 2 Tbls. butter.
When it boils, add lemon, sherry and sugar. Reduce to thick consistency. Add parsley.
Plate cooked fettuccine, top with chicken and pour sauce on top.