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New York New Yorks Chicken Francaise
4 Servings
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New York New Yorks Chicken Francaise Ingredients
8
Chicken breast
pieces (3 1/2
2 ds Hot
pepper
sauce
BATTER:
1/4 c
Parmesan
cheese -- grated
1 c
Eggs
-- beaten
Margarine
or butter for --
2 tb
Lemon
juice
Coating pan
1/4 c
Parsley
-- chopped
1
Margarine
stick
1/4 ts
Salt
1/2 c
White wine
1/4 c
White wine
1/4 c
Lemon
juice
1 1/2 ts
Garlic
-- pureed
Instructions for New York New Yorks Chicken Francaise
Dust the chicken in the flour and set aside. Make the batter by beating eggs briskly, then beating in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan. Coat a heavy skillet with margarine or oliveoil and place over high heat. Dip the floured chicken pieces generously in the batter and place in the heated skilleet. Cook until golden brown on each side, about 5 minutes. Remove chicken from the pan and drain excess oil. Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. Serve immediately. Nutritional info( not including oil for cooking): 611 cal; 57g pro, 5g carb, 36g fat (54%) Lisa Crawford (lisa_pooh@delphi.com) Recipe By : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Chicken
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Chicken Breast
Eggs
Garlic
Lemon
Margarine
Parmesan
Parsley
Salt
White Wine
Meats
Poultry
Cheese
Parmes
Chicken
Butter
Garlic
Parmesan
Parsley
Wine
White wine
Lemon
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