florentine chicken
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yield
4 serving(s)
Ingredients For florentine chicken
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2.5 lbchicken
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"just a pinch" of salt
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"just a pinch" of pepper
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1 Tbspparsley, chopped
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1/2 colive oil
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juice from 1 lemon
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3/4 call purpose flour
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2eggs
How To Make florentine chicken
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1Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash and dry pieces thoroughly.
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2Place chicken pieces in a large bowl. Season with salt and pepper and sprinkle with parsley. Add oil and lemon juice; mix well.
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3Let stand 2 to 3 hours.
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4Beat eggs with salt and pepper in a medium bowl.
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5Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off.
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6Pour oil 2 inches deep in a large saucepan of deep-fryer. Heat oil to 375, or until a 1-inch cube of bread turns golden brown after 1 minute.
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7Fry chicken pieces 10 to 12 minutes or until golden on all sides. Drain on paper towels.
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8Place chicken pieces on a warm platter, sprinkle lightly with salt. Serve immediately.
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