This is another recipe from my banana-pancake friend. I actually haven't tried this one, but I bet it's good. His dad is the cook!
Ingredients:
4 to 6 oz. (1/2 - 3/4 c.) flour
2 eggs
Dash garlic powder
1 T. milk
4 boneless chicken breasts
1 stick butter (or margarine)
1 T. chopped chives
If you prefer, veal scaloppine can be substituted for the chicken.
Put flour onto a plate, mix eggs, milk, garlic powder together in a small bowl. Heat 1/2 stick butter in frying pan. Lightly pound chicken breast until thin. When butter is melted, dip chicken first into flour, then egg mixture. Put breast immediately into frying pan, cook breasts until golden brown on each side. Remove chicken from pan, transfer to heated serving dish. Deglaze pan with lemon juice (basically, you'll use the lemon juice to get all of the cooked-on residue off of the pan and into your lemony sauce), add 1/2 stick butter. When butter is melted, pour over breast. Sprinkle with chives and serve. Serves 4.
Ingredients:
4 to 6 oz. (1/2 - 3/4 c.) flour
2 eggs
Dash garlic powder
1 T. milk
4 boneless chicken breasts
1 stick butter (or margarine)
1 T. chopped chives
If you prefer, veal scaloppine can be substituted for the chicken.
Put flour onto a plate, mix eggs, milk, garlic powder together in a small bowl. Heat 1/2 stick butter in frying pan. Lightly pound chicken breast until thin. When butter is melted, dip chicken first into flour, then egg mixture. Put breast immediately into frying pan, cook breasts until golden brown on each side. Remove chicken from pan, transfer to heated serving dish. Deglaze pan with lemon juice (basically, you'll use the lemon juice to get all of the cooked-on residue off of the pan and into your lemony sauce), add 1/2 stick butter. When butter is melted, pour over breast. Sprinkle with chives and serve. Serves 4.
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