CHICKEN FRANCESE

By pbaumgartner

(Peg’s recipe)

Ingredients

• 1/2 cup flour
• 4 eggs, beaten
• 1 pound skinless, boneless chicken breast halves
• 1/2 cup white wine
• 2 cups chicken broth
• 1 tsp. chopped fresh parsley
• salt and pepper, to taste
• 1/4 cup butter
• 2 Tbs. lemon juice
• 1 tsp. cornstarch

Details

Servings 4
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Coat chicken with flour, then beaten egg, then sauté in a large skillet until almost cooked through. Drain on paper toweling then place in 9x13-inch baking dish.
In medium saucepan combine the wine, broth, parsley salt and pepper to taste, butter, and lemon juice over medium low heat. Stir together while heating slowly. When butter has melted, slowly stir in cornstarch until sauce thickens slightly. Pour over chicken.
Bake in 300º oven for about 10-15 minutes or until chicken is cooked through and juices run clear.