Chicken Francese
Ingredients
- 6 chicken breasts, (4 to 6)
- 1 cup flour
- 4 eggs, lightly beaten
- 2 lemons
- 1/2 cup white wine
- 2 tablespoons olive oil
- 3 tablespoons chopped oregano and parsley
- 1 onion, finely diced
- salt and pepper, to taste
Instructions
Cut chicken into desired shape (strips or round medallions are best), dredge with flour. Put floured chicken into the beaten eggs and immediately place into a preheated skillet with olive oil. Cook for two minutes on each side, then remove chicken to a serving platter. To make sauce, add white wine to the same pan in which the chicken was cooked, reduce wine by half. Then squeeze juice from lemons into pan over high flame. Add herbs, salt and pepper. Pour sauce over chicken and serve.
