Chicken Francais
- 4 boneless skinless chicken breasts
- 2 eggs
- 12 cup flour
- salt and pepper
- 1 lemon
- 12 cup marsala wine
- 12 cup unsalted butter
- 2 tablespoons vegetable oil
- 1 teaspoon instant chicken bouillon granules
- Beat eggs in a bowl; place flour, salt and pepper into a second bowl.
- Heat oven to 325F.
- Melt 2 tablespoon butter in a skillet on medium heat.
- When butter is melted, add vegetable oil.
- Dip the chicken breast first in the flour then in the egg.
- Place chicken in skillet.
- Turn chicken over when golden brown.
- The chicken does not need to be cooked all the way.
- Once chicken is golden brown, remove from skillet and place in an oven safe dish.
- In the skillet, remove some excess fat and oil, but not the small burned bits.
- Reheat skillet on medium heat and add remaining butter, the juice of the lemon, the marsala wine and the chicken broth.
- Let cook this juice about 2 minutes.
- The juice should be thick and amber colored.
- If not thick enough, add more butter.
- Then pour the juice over the chicken and place chicken in oven for 30 minutes.
- Serve with pasta and a light salad.
- Voila!
- Bon appetit!
chicken breasts, eggs, flour, salt, lemon, marsala wine, unsalted butter, vegetable oil, instant chicken
Taken from www.food.com/recipe/chicken-francais-131839 (may not work)