Breasts of Chicken Alla Francese
Published October 3, 1989
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 skinless, boneless chicken breast halves, about 1 ¼ pounds total
Salt and freshly ground pepper to taste
¼ cup flour for dredging
1 egg
2 tablespoons milk or water
2 tablespoons virgin olive oil
2 tablespoons butter
Juice of 1 lemon
8 thin seeded lemon slices
2 tablespoons finely chopped Italian parsley
Nutritional analysis per serving (4 servings)
17 grams carbs; 159 milligrams cholesterol; 362 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 3 grams fiber; 673 milligrams sodium; 36 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place each chicken breast half between sheets of plastic wrap. Pound the chicken very thin with a flat mallet or meat pounder. Sprinkle with salt and pepper. Dredge on both sides with flour. Shake off excess.
- Step 2
Beat egg well. Add milk, salt and pepper to egg. Blend well with a wire whisk. Dip chicken breasts in egg mixture to coat well on both sides. Remove excess egg mixture.
- Step 3
Heat oil in a nonstick skillet large enough to hold pieces in one layer. Cook over medium-high heat about 2 minutes on one side or until golden brown. Turn and cook on the other side. Remove chicken to a warm serving plate and add butter and lemon juice to skillet. Cook and blend well very quickly. Pour sauce over chicken breasts. Garnish with lemon slices and sprinkle with parsley.
Private Notes
Comments
The sauce is definitely inadequate! Include more lemon and butter.
Added hamakua mushrooms. Tasty
Yummy