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Name: New York New Yorks Chicken Francaise
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c White wine; 1 1/2 ts Garlic pureed; Margarine or butter for coating pan; 1/4 c Lemon juice; 8 Chicken breast pieces; 1 stick Margarine; 2 ds Hot pepper sauce; 1 c Eggs beaten; 2 tb Lemon juice; 1/4 c Parsley chopped; 1/2 c White wine; 1/4 c Parmesan cheese grated; 1/4 ts Salt

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INGREDIENTS

1/4 c White wine
1 1/2 ts Garlic ; pureed
Margarine ; or butter for coating pan
1/4 c Lemon juice
8 Chicken breast pieces
1 stick Margarine
2 ds Hot pepper sauce
1 c Eggs ; beaten
2 tb Lemon juice
1/4 c Parsley ; chopped
BATTER:
1/2 c White wine
1/4 c Parmesan cheese ; grated
1/4 ts Salt

Servings

INSTRUCTIONS

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 :

NOTES

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New York New Yorks Chicken Francaise

1/4 c White wine
1 1/2 ts Garlic pureed
 Margarine or butter for coating pan
1/4 c Lemon juice
8 Chicken breast pieces
1 stick Margarine
2 ds Hot pepper sauce
1 c Eggs beaten
2 tb Lemon juice
1/4 c Parsley chopped
 BATTER:
1/2 c White wine
1/4 c Parmesan cheese grated
1/4 ts Salt

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     :

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Nutrition

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Serving Size: 1 Serving (392g)
Recipe Makes: 4

Calories: 582
Calories from Fat: 290 (50%)

Amt Per Serving		% DV

	Total Fat 32.2g	43 %
	Saturated Fat 7.7g	38 %
	Monounsaturated Fat 14.3g
	Polyunsanturated Fat 7.4g
Cholesterol 395.2mg		122 %
Sodium 534.3mg		18 %
Potassium 812.4mg		21 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 5.5g
Protein 63.5g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 582

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