Post by wilderness on Sept 7, 2020 7:31:00 GMT -5
CHICKEN FRANCESE-nancycooksnj
Pound chicken breasts slightly. Dip in flour, beaten egg and then flour again. Melt 14 c – ½ c. butter in a skillet. Saute chicken on both sides until golden. Remove to a baking dish; set aside. If drippings are too brown, wipe out pan. Melt more butter in skillet. Saute 1 sliced lemon. Remove and place on chicken. Add 1 small can of sliced mushrooms to pan; saute a few minutes then add to chicken. Melt more butter in pan. Pour in some white wine and fresh lemon juice. Taste and adjust seasonings. Pour over meat. Bake about 20 minutes at 350*. Serve over linguine.
Pound chicken breasts slightly. Dip in flour, beaten egg and then flour again. Melt 14 c – ½ c. butter in a skillet. Saute chicken on both sides until golden. Remove to a baking dish; set aside. If drippings are too brown, wipe out pan. Melt more butter in skillet. Saute 1 sliced lemon. Remove and place on chicken. Add 1 small can of sliced mushrooms to pan; saute a few minutes then add to chicken. Melt more butter in pan. Pour in some white wine and fresh lemon juice. Taste and adjust seasonings. Pour over meat. Bake about 20 minutes at 350*. Serve over linguine.
