Chicken French
"Turned out very well. I seasoned the chicken on both sides with salt and pepper before dipping in the flour and egg. The thin sauce added a nice tang. I also added a teaspoon of cornstarch blended in water to the sauce and cooked for about one minute to thicken up the sauce a bit...."
INGREDIENTS
•
6 each chicken breasts boneless
•
1/2 cup olive oil
•
1 cup flour, all-purpose
•
6 large eggs whipped
•
2 tablespoons water
•
1 1/2 cups sherry or white wine*
•
4 tablespoons butter
•
2 each lemons
•
1 teaspoon chicken base or 1 chicken bullion*
•
1/2 cup water optional
Comments & Reviews
Just A Pinch Sweepstakes