Wednesday, June 17, 2009

Food for Thought--Chicken Francaise


This week's Food for Thought is coming to us courtesy of my friend, Rich Epstein, Corporate Trainer and Coach Extraordinaire for Residential Properties Ltd.

CHICKEN FRANCAISE

1 lb. skinless-boneless chicken breast

1 egg
1 tbsp. lemon juice
Bread crumbs (plain)
Grated Parmesan cheese
1 stick butter
Juice of 1 1/2 lemons
3 cloves crushed garlic (or to taste)
2 tsp. parsley
1/8 tsp. pepper
1 c. chicken broth

Slice chicken as cutlets or strips. Beat together with fork, 1 egg and 1 tablespoon lemon juice. Mix plain bread crumbs with grated Parmesan cheese (1 part cheese to 2 parts crumbs). Dip chicken pieces in egg mixture and then in bread crumbs mixture. Brown in oil. Set aside in baking dish.

For sauce: melt together 1 stick of butter and juice of 1 1/2 lemons. Add 3 cloves crushed garlic (or to taste), 2 teaspoons parsley, 1/8 teaspoon pepper and 1 cup chicken broth. Simmer 10 minutes; strain if desired. Pour over chicken in baking dish.

Bake covered 40 minutes and then uncovered 15 minutes at 350 degrees.

Serve chicken over rice. Serves 4. Enjoy!

9 comments:

Tammy Howard said...

That sounds REALLY good!

Cairo Typ0 said...

This would go great with teh pasta i'm making for dinner tonight. Perfect timing!! :)

Cairo Typ0 said...

BTW, i LOVE your giraffes!! :p I wonder if i'm related to any of them. :D

Alex the Girl said...

Mmm..that looks good. I'm all about new chicken recipes.

Sandy said...

I'll let you all know later....I'm getting it ready for tonight's dinner. Easy, easy and smells wonderful.

Sandy said...

Cairo, my giraffes were in the Limpopo Province of South Africa.

honeywine said...

The sauce sounds really interesting and I have all of that stuff on hand! I might just have to give it a go.

Sandy said...

Honeywine, please do and let me know how it goes. I made it last night and it was very good. For my own taste, next time I will use a little less lemon juice. I did use more garlic than called for and that was just fine.

Randa @ The Bewitchin' Kitchen said...

I made this the other night! It's great

 

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