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Chicken Francaise




Chicken Francaise
source Jeanne Wasserman
categories poultry, family cookbook, italian
yield
prep time
total time

INGREDIENTS
  • 1 Lb Boneless Chicken Cutlets, Cut Thin
  • 1 Egg
  • ½ Cup Flour
  • ½ Cup Breadcrumbs
  • ½ Cup White Wine
  • 1 oz Lemon Juice
  • 1 Cup Chicken Bouillon Broth
  • ½ tsp Garlic Powder
  • ½ tsp Parsley
  • ½ tsp Onion Flakes
  • ½ tsp Cornstarch
  • ½ Cup Water
  • Oil
  • Butter

    • INSTRUCTIONS
  • 1. Mix the flour and breadcrumbs and put in shallow pie plate or dish.
  • 2. Dip cutlets in flour and breadcrumb mixture then egg.
  • 3. Pan fry cutlets in 1 tablespoon oil mixed with 1 tablespoon butter.
  • 4. Brown lightly. Place browned cutlets into oven-proof dish.
  • 5. In frying pan add White wine lemon juice, chicken bouillon, garlic, parsley and onion flakes.
  • 6. Dissolve cornstarch in water. add to liquid in pan.
  • 7. Let come to a boil.
  • 8. Pour over cutlets and bake ½ hour.
  • 9. If more liquid is needed add more chicken stock.

    • NOTES
    To double liquid- use 8 ounces wine, 2 cups chicken stock. Can be prepared early in the day, refrigerated and baked when needed.

    NUTRITION