Chicken Francaise from Joe Leone's

By [e-mail]

Ingredients

• ~~ Batter ~~
• 8 Eggs
• Parsley ; 1-2 tablespoons, chopped
• 1 teaspoon Garlic powder
• 1/4 cup Romano ; grated
• 1/2 teaspoon Black pepper
• ~~ -- Chicken -- ~~
• 10 Chicken breast
• ~~ -- Sauce -- ~~
• 1 cup White wine
• 1/2 pound Butter
• 1 can (16 oz) Chicken stock
• 1/8 cup All purpose flour
• Juice of 2 lemons
• 1/2 cup Parsley ; chopped
• Black pepper ; to taste

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees.

Whisk together batter.

Pound 10 chicken breasts flat. Dredge in flour, shaking off excess. Dip in egg batter and saute in hot olive oil until golden brown on both sides. Transfer to baking sheet and bake approximately 30 minutes.

Sauce: Bring wine to a boil in a skillet. Add butter and melt. Add chicken stock and cook for 1 minute. Whisk in flour to thicken. Cook until sauce thickens slightly. Add lemon juice to sauce. Cook another minute or two. When the chicken is done, add to sauce with parsley and black pepper. Heat together for a few minutes. Garnish with sliced lemons and parsley.