BREASTS OF CHICKEN ALLA FRANCESE

Breasts of Chicken Alla Francese image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

4 skinless, boneless chicken breast halves, about 1 1/4 pounds total
Salt and freshly ground pepper to taste
1/4 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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams