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CHICKEN FRANCAISE 
Chicken cutlets
3-4 tsp. lemon juice
Flour
1 can College Inn chicken broth
Olive oil or butter
Mushrooms (optional)

Dip chicken cutlets in flour and saute in olive oil or butter until golden brown. Place in baking dish and put finished chicken cutlets in oven on warm. In frying pan, combine broth and lemon juice and heat. As it gets warm, add flour as needed to thicken and bring to simmer (add canned mushrooms, if desired).

Suggestion: Place chicken poetically on serving platter and cover with sauce and surround with fresh spinach and cherry tomatoes that are mixed with Italian dressing or pesto sauce.

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