Castle Repair Cookbook
Castle Cookbook

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CASTLE COOKBOOK

CHICKEN FRANCESE

6 thinly sliced chicken breasts
Flour
Butter
White wine
Chicken stock
Fresh parsley
Salt & pepper
Lemon
Eggs, beaten
Olive oil
Heavy cream

STEPS

Put butter & olive oil in frying pan to melt

Salt and pepper chicken breasts

Dredge chicken breasts in flour, then dip in eggs over the flour

Fry cutlets till golden brown – remove from pan

Deglaze pan with white wine for a few minutes then add chicken stock, salt and pepper,1/2 lemon juice, add melted butter and flour to thicken, add heavy cream and finish with fresh parsley.

Pour over chicken and serve

 

 


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