New York New York's Chicken Francaise

8 boneless, skinless chicken breast pieces, about 3.5 ounces each
All-purpose flour, for dusting
1 cup beaten eggs (about 5 large eggs)
1/4 cup chopped parsley
1/4 teaspoon salt
11/2 teaspoons finely minced garlic
2 dashes Tabasco
1/4 cup grated Parmesan cheese
1/4 cup, plus 2 tablespoons, freshly squeezed lemon juice, divided
3/4 cup white wine, divided
Olive oil for, coating pan
1 stick butter

Dust the chicken in the flour and set aside. Make batter by briskly beating the eggs with the parsley, salt, garlic, Tabasco, Parmesan, the 2 tablespoons lemon juice and 1/4 cup of the wine.

Coat a heavy skillet with the olive oil and place over high heat. Dip coated chicken pieces generously in batter and place in heated skillet. Cook until golden-brown on each side, about 5 minutes, adding more oil if needed to prevent sticking. Remove chicken from pan.

Make sauce by melting the butter in same pan, scraping up any browned bits. Stir in remaining 1/2 cup wine and 1/4 cup lemon juice. Cook 1 minute. Return chicken pieces to pan, spoon wine sauce over all and cook 1 minute longer. Serve immediately.

Makes 4 servings.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.