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| CHICKEN CUTLET FRANCESE | |
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1 1/2 lbs. chicken cutlets Salt & pepper to taste 1 egg Sliced mushrooms (opt.) Mozzarella cheese (opt.) SAUCE: 3 cloves garlic, chopped 1 c. chicken broth 1/3 c. white or maderia wine 1 tbsp. lemon juice Fresh parsley, to taste 1/2 stick butter Dip cutlets in egg, then in flour. Fry until brown. Set aside in baking dish. SAUCE: Saute garlic in butter lightly. Add chicken broth. Add lemon juice and wine. Simmer 5 minutes. Add parsley and pour over meat and top with Mozzarella cheese if desired. Bake 15 minutes at 350 degrees. Let stand before serving. | |
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recipe reviews #29683
Arlene (Ohio) says:
This was really delicious! I had 4 good sized mushrooms handy as well as the mozzarella cheese so I used both of those optional items. I understand that they're "optional", but I think they're important for the recipe.
#60860
Chef Jess (New York) says:
I love this entree. I made this for the first time, followed it and the result was truly delicious.... I skipped mushrooms, but the cheese and parsley garlic made for a pretty presentation. YUMMY!!!
#83015
Sallysuperstar (Pennsylvania) says:
This was awesome! Made it with friends and we all went crazy for it! Didn't use the cheese. No need.
#105267
Kathy (New York) says:
This was so good. I added the cheese and extra parsley. I didn't have wine and was afraid it wouldn't be good but everyone loved it and I can't wait to make it again. I will try it with the wine next time.
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