CHICKEN SUZANNE

Chicken Suzanne image

Number Of Ingredients 18

6 (8-ounce) boneless chicken breasts halves
1 cup flour
1 egg, beaten with 1 cup milk
3 cups good quality fresh bread crumbs
1/2 - 1 cup light cooking oil
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Herb Butter:
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
2 cloves garlic
1 teaspoon basil (2 tablespoons fresh)
1/2 teaspoon oregano (1/2 tablespoon fresh)
1 teaspoon marjoram (1 tablespoon fresh)
1 teaspoon tarragon (1 tablespoon fresh)
1 teaspoon dill weed (1 teaspoon fresh)
1 teaspoon black pepper
dash of Tabasco
1 pound unsalted butter

Steps:

Dip chicken breasts in flour, dip in egg/milk mixture, then thoroughly coat in bread crumbs. Sauté in hot oil until well browned on each side. Cook until done (do not overcook). Serve with a dollop of herb butter. Herb Butter: Mix all above thoroughly in food processor. The herb butter is delicious on toasted French bread, or toast triangles. Can also be used on steaks, hamburgers, veal scaloppini or steamed vegetables. Fun Fact: History students know that Betsy Ross sewed the first American flag, but did you know it was designed by a New Jersey congressman? Francis Hopkinson, a signer of the Declaration of Independence, designed the first American flag, which was adopted by the Continental Congress in 1777. Tradition holds the first time Betsy Ross's famous flag was flown was at the Battle of Cooch's Bridge in Delaware.

Nutrition Facts : Nutritional Facts Serves