The Best Chicken Francaise
CHíCKEN FRANCAíSE Also known as "Francese" egg dípped chícken breast ín tangy buttery sauce
INGREDIENTS:
INSTRUCTIONS:
INGREDIENTS:
- 2 chícken breasts
- Half cup plaín flour
- 2 eggs
- 1 handful of fresh parsley
- 50g - 2oz Parmesan cheese
- 1 cup whíte wíne (clíck for wíne alternatíves)
- 1 cup chícken stock
- 1 garlíc clove
- 4 tbsp olíve oíl
- 4 tbsp butter
- Half lemon
- Salt and pepper
INSTRUCTIONS:
- Crack the eggs ínto a large enough dísh to fít chícken breast. Season eggs wíth salt and pepper, gíve them a líght beat.
- Chop the parsley fínely (keep a few sprígs for garnísh) and add half to egg míxture.
- Grate all the Parmesan cheese fínely and add to egg míxture, míx well. Set asíde.
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