camilles chicken francese

How To Make camilles chicken francese

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  1

  Layer chicken cutlets on a work surface and place a piece of plastic wrap over them. Pound cutlets thin, and cut into medallion size pieces. In shallow dish, whisk bisquick, salt and pepper. Beat the eggs in another shallow dish. Dredge the chicken medallions through the bisquick, and then dip in the egg.
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  2

  Warm the olive oil and 1 tablespoon of butter in a saute pan over medium heat. Fry the chicken in batches, 2 minutes on each side. Keep them warm on a platter under a loose piece of aluminum foil.
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  3

  Add 2 additional tablespoons of butter, and the flour, to the drippings in the pan and mix well for a few moments. Add the wine, broth, and lemon juice, and simmer for 5-10 minutes on low heat. Season with more salt and pepper. Return chicken to pan, and cook in the sauce for 2-3 minutes longer. Serve with lemon slices, and garnish with parsley.
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