Welcome to my world! Have fun exploring the Pages / Sections.
Chicken Francaise
INGREDIENTS
1 lb Thin sliced Chicken Cutlets
1 Egg beaten
5 tblsp RealLemon Lemon Juice (divided)
3/4 cup Flour
2 tsp Garlic Salt
1/4 tsp Black Pepper
1/2 tsp Paprika
1/2 cup Dry White Wine (or Dry Vermouth)
1 can Chicken Broth (divided)
1 tblsp Butter
Olive Oil
PREPARATION
In a shallow bowl mix 2 tblsp of Lemon Juice with the beaten Egg.
Cut Chicken Cutlets in half, or thirds based on cutlet size. Place Chicken pieces in Lemon and Egg mixture. Marinate for 30 to 60 minutes before breading and cooking.
In another shallow bowl mix together the Flour, Garlic Salt, Pepper, and Paprika.
Dredge Cutlets, a several at a times, first in the Egg mixture, then in the Flour mixture.
In a large skillet, heat Butter and Olive Oil over medium high heat until bubbly. Saute Cutlets a few minutes on each side. Remove to dish.
Increase heat, add Wine to skillet, bring to a boil and dissolve browned bits.
In a small bowl or measuring cup, mix 2 ounces of Chicken Broth with 2 tablespoons of the Flour mixture.
Add Chicken Broth and 3 tblsp of Lemon juice to skillet. Bring to a boil. Return Cutlets to skillet, reduce heat and simmer for 8 minutes.
Place Cutlets on serving platter.
Increase heat, add the Chicken Broth and Flour mixture to skillet, stir or wisk until sauce thickens.