Geraldine’S Chicken French

• 2 lb chicken tenders
• 5 eggs
• 2 T fresh parsley
• 2 cloves minced garlic
• Salt & pepper
• 1/3 c parmesan
• 3 whole lemons
• 3/4lb clarified butter
• 1 T chicken base
• 1 1/2c sherry
• Olive oil

1. Pound the chicken thin, then dredge in seasoned flour. Whisk together the eggs, salt, pepper, garlic and parmesan, then dip the floured chicken pieces.
2. Heat olive oil almost to smoking, and quickly saute the chicken on each side, do not overcook. Drain on paper towels.
3. Next, heat the clarified butter on high heat, then saute the chicken a second time, until a rich golden color. (To clarify butter, melt it and pour off the clear gold liquid to use, saving the foamy portion for the greens)
4. Roll the lemons on the counter to produce the most juice, and cut into wedges. Squeeze over the chicken, then stir in the chicken base and sherry.
5. Using the creamy portion of the clarified butter, saute greens-either escarole, spinach or chard-in the creamy butter until wilted, and serve the chicken over the greens, garnishing with lemon slices.

chicken tenders, eggs, t, garlic, salt, parmesan, lemons, butter, t, sherry, olive oil

Taken from www.epicurious.com/recipes/member/views/geraldine-s-chicken-french-1276229 (may not work)