Chicken Francesa

• 4 large boneless chicken breasts, halved
• 1 c. milk (to soak chicken)
• 1 c. bread crumbs
• 1 c. grated Parmesan cheese
• 2 Tbsp. chopped parsley
• 1 c. olive oil
• salt and pepper
• 1 lemon, sliced
• 1 c. white wine
• 1/4 c. lemon juice
• 1 c. chicken broth
• Grand Marnier liqueur

1. Remove tenderloin from each chicken and save. Fillet each half of chicken breast into 2 slices to yield 12 pieces.
2. Use flat of meat pounder and pound each piece including tenderloins.
3. Soak all chicken in milk for about 10 minutes.
4. Mix bread crumbs, Parmesan cheese and chopped parsley.
5. Dredge each piece of chicken through bread crumb mixture, making sure each slice is well coated.
6. Pour olive oil into a large skillet and quickly braise breasts on each side until lightly browned.
7. Remove all but 1 tablespoon of oil from skillet, leaving residue from chicken.
8. Add white wine and boil until liquid is reduced by half. Add chicken broth and lemon juice. Boil again until liquid is reduced by half.
9. Pour over chicken, then drizzle Grand Marnier over each slice. Bake at 350u0b0 for 20 to 25 minutes until liquid begins to bubble. Serve with buttered noodles and green vegetable.

chicken breasts, milk, bread crumbs, parmesan cheese, parsley, olive oil, salt, lemon, white wine, lemon juice, chicken broth, grand marnier

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675835 (may not work)