Wednesday, August 18, 2010

Chicken Francese

Preheat a nonstick skillet over medium heat with 2 T olive oil. Season 2 lb. of thin boneless, skinless chicken breast with salt, pepper and poultry seasoning. Dredge the chicken in 1/2 C flour. Next dip in beaten eggs ( 2 eggs beaten with a few splashes of milk , salt and pepper) . Fry in the chicken in batches in the oil. Remove to a plate and tent with foil.  To the empty skillet add 3T butter and 2t olive oil. Deglaze the pan with 1 1/2 C white wine. Cook down until half remains. Add 1 handful of chopped parsley. Add the chicken back to the pan for 10 minutes on low simmer. Plate and serve.

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