Chicken French
As good as the dish you order in a restaurant.
5 to 6 chicken breast, boneless and skinless
Flour for dredging
3 eggs, beaten
1 tablespoon Parmesan cheese
Oil for frying
For the sauce:
¼ pound (1 stick) butter
¼ cup white wine
¼ cup lemon juice
1 Tablespoon garlic powder
2 chicken bouillon cubes
To prepare chicken: Dredge chicken breasts in flour to coat lightly. Mix eggs and grated cheese in bowl. Dip floured chicken in egg mixture while heating oil in large skillet. Add chicken and fry until golden brown on both sides. Remove chicken from pan and set aside.
To prepare sauce: Melt butter in same skillet. Add remaining ingredients and return chicken to pan. Simmer for 10 to 15 minutes, covered. Serve with sauce.
This recipe can also take chopped parsley, if desired, at the end of simmering.
Submitted by Rosalyn DellaPietra