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| CHICKEN FRANCESE ENTREE | |
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1 lb. boneless, skinless chicken breasts 1/4 c. all-purpose flour 1/4 c. butter 1/2 c. dry white wine 1/2 c. chicken broth 1 tsp. lemon juice 3/4 tsp. salt 1/2 tsp. thyme 1/4 tsp. pepper Coat chicken cutlets completely with flour; shake gently to remove excess. Melt butter in 10-inch skillet over medium heat; add chicken. Cook 5 minutes each side until golden brown. Remove chicken and set aside. Stir in wine, broth, lemon juice, salt, thyme, and pepper. Bring to boil. Return chicken to pan. Spoon pan juice over chicken, cooking chicken about three minutes. | |
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recipe reviews #43427
R.L. (South Carolina) says:
This was a great dish - we'll definitely make it again. Next time we're thinking about tenderizing then cutting the chicken up in smaller portions to let it cook up a little quicker and not use up so much of the wine/lemon mixture.
#53918
EM (North Carolina) says:
This was great! I used bread crumbs instead of flour and thickened the sauce a bit with flour. I will certainly use this recipe again.
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