Chicken Francaise

My husband used to go wild for this dish.  Me too, come to think of it.

1-1/2 to 2 lb. boneless, skinless chicken breasts, salted and peppered.
1 Cup flour to dredge chicken breasts.  Add 1 tsp. dried tarragon and 1 tsp. dried basil.
2 eggs beaten, with 1/2 tsp. minced garlic added.

Heat olive oil over medium high heat.

Dredge chicken in flour, then dip into egg mixture.  Saute until they start to brown.

Remove to platter.

Turn heat to medium

Add 2 tbsp. butter and 2 tbsp. olive oil to pan. (may use all butter or oil, as desired)

Add 2 tbsp. flour and stir for one minute.

Add 10 oz. canned chicken broth, 1/2 cup of dry white wine, and the juice of one large lemon.

Bring to a boil, scraping the bottom of the pan until brownings and flour are incorporated.

Return chicken breasts and simmer 10 minutes or until cooked through.

Remove chicken to platter.

Add 1/4 cup of fresh chopped parsley to sauce stir.

Serve with egg noodles.

Comments

[microwaveable]

You know, I think I could actually make this. I'm printing it out and taking it to Whole Foods NOW, before I lose nerve. Shabbat Shalom!

[Mwah!]

Chicken was delicioso. And even better the next day. And still better cold! And this was me at the stove, too, you understand. Bringing new meaning to the term "foolproof recipe."

[AU]

It's still best to remove them as you'll be able to gain a far more accurate result when you come to weigh your gold.