Sunday, June 12, 2011

Chicken Francaise

8 chicken cutlets
2 cups flour
1 cup chicken broth
3/4 cup white wine
1/2 cup canola oil
1/2 cup lemon juice

Wash chicken cutlets under cold water and pat dry.  Dredge each cutlet in flour, shaking off any excess flour.

Heat a large skillet with the oil.  Fry each cutlet for 6 minutes on each side or until golden brown.  Put the cooked chicken on a platter and set aside while you make the sauce.

Keep the heat on medium low and add the wine to the skillet slowly.  Using the back of a spoon, scrape the bits off the bottom of the pan.  Pour in the chicken broth and lemon juice and stire.  Put all of the chicken back into the pan and simmer for 7-10 minutes.  Serve and enjoy!

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