Elizabeth’s Chicken Franchese
 CAN YOU GUESS WHOSE RECIPE THIS BELONGS TO....ELIZABETH HAD US FOR DINNER TONIGHT AND SHE SERVED THIS DISH. SO TASTY AND CUT WITH A FORK TENDER! 2 ½ lbs chicken Breast 1 Cup Flour 4 Eggs Beaten Salt, Pepper, Parsley and ¼ teaspoon of Paprika Wesson or Canola Oil Large Frying Pan with cover ½ cup of Cooking Sherry or any white wine ½ stick of butter Two lemons or two tablespoons of concentrated lemon juice 3-4 cups Chicken Broth
Chicken breast (boneless) halved and clean all fat off. Add salt and pepper to taste.
Flour all the breast and set aside in a platter
Add salt, pepper and parsley to eggs and beat by hand.
Heat Wesson or Canola oil in a large frying pan. When hot.
Dip floured chicken breast in egg mixture one by one and add to hot oil and fry until golden on one side. Then turn breast over and fry other side and remove from pan and place in your platter. Continue this process until all the breast are fried.
When done with the frying process, throw out oil and clean the pan with a paper towel (no need to wash pan).
Add the following to the frying pan and bring to a boil: 3 to 4 cups of chicken broth ½ stick of butter ½ cup of any white wine or sherry cooking wine ¼ cup of lemon juice or four lemons ¼ teaspoon salt or to your taste Black pepper to your taste ¼ teaspoon Paprika
Add all your chicken breast to the boiled mixture, cover and let it simmer again. When it boils again it is ready to serve with a salad, or over pasta, rice or mashed potatoes. |
