RECIPES - CHICKEN FRANCOISE

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This recipe is a variation of the traditional Francoise, with less of both butter and cheese.  Though this dish is lower in fat, it is still tasty and sure to be a crowd pleaser.

 

CHICKEN FRANCOISE

1 lb. skinless-boneless chicken breast
1 egg
1 TB lemon juice
Bread crumbs (plain)
Grated Parmesan cheese
stick butter
Juice of 1  lemons
3 TB chopped garlic
2 tsp. parsley
1/8 tsp. pepper
1 c. chicken broth

 

Set up: Heat oven to 350*,set out ingredients and utensils, prepare rice, slice chicken as cutlets or strips, beat 1 egg and 1 Tablespoon of lemon juice together, mix plain bread crumbs with grated Parmesan cheese (1 part cheese to 2 parts crumbs).  Take out baking dish, line with aluminum foil and spray with canola.

 

Dip chicken pieces in egg mixture and then in bread crumbs mixture. Bake in oven for 8-12 minutes, depending on thickness (test by cutting into largest piece to center.)

While chicken is baking, melt together stick of butter and the juice of 1 lemons. Add 3 tablespoons chopped garlic (or to taste), 2 teaspoons parsley, 1/8 teaspoon pepper and 1 cup chicken broth. Simmer about 10 minutes, until chicken is done. Pour over chicken in baking dish. Bake, covered, for 40 minutes and then uncovered 15 minutes at 350 degrees. Serve over rice or pasta.

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