CHICKEN FRANCAISE

4 large skinless boneless chicken breast halves (2 lb total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
1/4 cup chopped fresh flat-leaf parsley

Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.

While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.

Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices. Real Francaise.

----------------------

New York New Yorks Chicken Francaise Recipe

8 boneless chicken breast halves
Batter

1 cup eggs, beaten (about 5 or 6 large eggs)
2 tablespoons lemon juice
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup white wine
1 1/2 teaspoons mashed garlic, finely minced
2 dashes hot pepper sauce
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
Wine Sauce

1/2 cup butter (1 stick)
1/2 cup dry white wine
1/4 cup lemon juice

Lightly pound chicken breasts to flatten somewhat to an even thickness. Dust the chicken in the flour and set aside.
Make the batter by beating eggs briskly, then beating in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan. Coat a heavy skillet with olive oil and butter and place over medium-high heat. Dip the floured chicken pieces in the batter; coat generously and place in the heated skillet. Cook until golden brown on each side, about 5 to 7 minutes. Remove chicken from the pan and drain off excess fat. Make the wine sauce; melt the butter in the pan, then stir in the wine and lemon juice. Return the chicken pieces to the pan, spooning the wine sauce over all and cook for about 1 minute longer. Serve immediately.

--------------------------------

Famous Chicken Francaise - All Recipes - Chicken
Site: chicken.allrecipes.com/az/FamousChickenFrancaise.asp

Chicken Recipes - All Recipes
Site: chicken.allrecipes.com/

Best Chicken Francaise Recipe
Site: www.recipezaar.com/113477
Chicken Francaise Recipe - French Chicken from the epicurean.com

Chicken Francaise Recipe - French Chicken Recipes
Site: recipes.epicurean.com/recipe/16108/chicken-francaise.html
Chicken Francaise recipe cookbook.

Chicken Francaise Recipe Cookbook
Site: www.recipe-cookbook.com/Chicken_Francaise-recipe-3263.html