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Results 1 - 8 of 8 for chicken francese
Dip cutlets in egg, then ... butter lightly. Add chicken broth. Add lemon juice and ... Bake 15 minutes at 350 degrees. Let stand before serving.
Dust the chicken with flour, then dip into ... heat to simmer and cook until sauce is thickened and chicken is cooked through stirring frequently.
Coat chicken cutlets completely with flour; shake ... Return chicken to pan. Spoon pan juice over chicken, cooking chicken about three minutes.
Place each chicken breast half between sheets of ... over chicken breasts. Garnish with lemon slices and sprinkle with parsley. Yield: 4 servings.
Butter can be substituted. Veal ... pan. Lightly pound chicken breast until thin. When butter ... breast. Sprinkle with chives and serve. Serves 4.
Heat oil in large skillet. Dust chicken with flour. Dip in egg ... parsley sprigs. Serve with thin spaghetti or rice and top with juice from pan.
Flour boneless chicken, then dip in beaten ... 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 ...
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