Chicken Francese

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts, fileted thinly to create 2 to 3 breasts servings
• 1 cup very condensed chicken broth
• 1/4 cup wine
• 1 lemon, juice of
• 3 eggs
• grated parmesan cheese
• flour
• 1 garlic clove, crushed
• parsley
• 1/2 cup unsalted butter (not margarine)
• linguine

Recipe

• 1 dust chicken with flour.
• 2 in a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
• 3 dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
• 4 remove all chicken to a platter- keep warm.
• 5 in same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
• 6 add broth, butter and let cook until butter has melted.
• 7 add parsley, quickly whisking together.
• 8 add lemon juice 1/4 at a time until desired taste.
• 9 thicken if desired.
• 10 ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.