Chicken Franchese, cont'd.
   
  1. Slice one half of the lemon; squeeze juice from other half and reserve (Photo 2).
  2. Add approximately 1/8 inch of oil to sauté pan and heat on medium-high.
  3. Dredge chicken in flour and dip in egg batter.
  4. Place chicken in hot oil and cook appox. three minutes per side turning once during cooking time (Photo 3).
  5. Return chicken to pan and slowly add wine and fresh squeezed lemon juice. Continue cooking, reducing liquid by half.
  6. Turn chicken and add water and Beyond Broth. Continue cooking 5-6 minutes.
  7. Wisk in butter and remove from stove.
  8. Garnish with fresh parsley and serve.

 


Photo 2


Photo 3

 
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