|The Purdue Chicken Cookbook|
|by Mitzi Perdue|
For the first time in history, Americans are eating more chicken than beef. Here, the wife of America's most famous chicken producer--and the auth...
Results 1 - 7 of 7 for chicken francese
Dust the chicken with flour, then ... to pan. Reduce heat to simmer and cook until sauce is thickened and chicken is cooked through stirring frequently.
Dip cutlets in ... butter lightly. Add chicken broth. Add lemon ... Mozzarella cheese if desired. Bake 15 minutes at 350 degrees. Let stand before serving.
Coat chicken cutlets completely with ... pepper. Bring to boil. Return chicken to pan. Spoon pan juice over chicken, cooking chicken about three minutes.
Place each chicken breast half between ... quickly. Pour sauce over chicken breasts. Garnish with lemon slices and sprinkle with parsley. Yield: 4 servings.
Butter can be ... pan. Lightly pound chicken breast until thin. ... butter. When butter is melted, pour over breast. Sprinkle with chives and serve. Serves 4.
Flour boneless chicken, then dip ... butter, one shot glass of sherry, juice from one lemon, chicken broth and chicken breasts. Simmer a few minutes and serve.
Lay pieces of veal prepared for scaloppine on a platter or piece of waxed paper. Season lightly on both sides with salt and pepper. In a shallow dish ...
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