Camilles Chicken Francese
Made the chicken tonight. My husband gave it a "10". It was yummy!!!
Recipe: Camilles Chicken Francese
- 1 lb
- boneless chicken cutlets
- 1/2 c
- kosher salt and freshly ground black pepper
- 3 large
- 1/4 c
- extra virgin olive oil
- 3 Tbsp
- butter, divided
- 2 Tbsp
- 1/2 c
- white wine (i use pinot grigio or chardonnay)
- 1 c
- chicken stock
- juice of 1 lemon
- flat leaf parsley, chopped
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.
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.