Breasts Of Chicken Ala Francaise Recipe

• 4 skinless, boneless breast halves, about 1 1/4 pound
• 1 egg
• 2 tbsp. lowfat milk or possibly water
• 2 tbsp. virgin extra virgin olive oil
• 2 tbsp. butter
• Juice of 1 lemon
• 8 thin seeded lemon slices
• 2 tbsp. finely minced Italian parsley

1. Place each chicken breast half between sheets of plastic wrap.
2. Lb.
3. the chicken very thin with a flat mallet or possibly meat pounder.
4. Sprinkle with salt and pepper.
5. Dredge on both sides with flour.
6. Shake off excess.
7. Beat egg well.
8. Add in lowfat milk, salt, and pepper to egg.
9. Blend well with a wire whisk.
10. Dip chicken breasts in egg mix to coat well on both sides.
11. Remove excess egg mix.
12. Heat oil in a non-stick skillet.
13. Cook over medium high heat about 2 min till done in both sides.
14. Remove chicken to a hot plate and add in butter and lemon juice in skillet.
15. Cook and blend well quickly.
16. Pour sauce over chicken.
17. Garnish with lemon slices and sprinkle with parsley.
18. Yield: 4 servings.

skinless, egg, milk, virgin extra virgin olive oil, butter, lemon, thin, italian parsley

Taken from cookeatshare.com/recipes/breasts-of-chicken-ala-francaise-36441 (may not work)