Chicken Francese

4 boneless chicken breast, halves (skin and bones removed), pounded with metal meat mallet to 1/2 inch 
2 cups flour for coating chicken

Egg Mixture:
1 cup raw eggs, beaten lightly with fork
2 tablespoons lemon juice
1/4 cup fresh parsley (fresh is the best)
1/4 teaspoon salt
2 teaspoons garlic, minced from jar
1/4 cup Parmesan cheese
1/4 cup white cooking wine
1 tablespoon butter

Frying Mixture:
1 tablespoon olive oil
1 tablespoon butter

Cooking Sauce:
1/2 cup butter
1/2 cup white cooking wine
1/4 cup lemon juice

Pound chicken to 1/2-inch with a metal meat  mallet.  Dip chicken in flour and shake off excess.

Combine ingredients for egg mixture.  Heat oil and butter in a large frying pan.  Quickly dip chicken pieces in egg mixture and add to frying pan.  Fry in a hot skillet for 5 to 7 minutes, turning to cook evenly until no pink remains.

Add Cooking Sauce ingredients and cook an additional 5 to 7 minutes, or until sauce thickens slightly.  Good served with Fluffy Mashed potatoes, broccoli, and beef steak tomatoes with sugar on them.  This recipe is colorful (yellow, white, and green) with a light lemon flavor.

Melanie Feltman