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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
½ stick butter
Juice of 1½ 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 ½ stick of butter and the juice of 1½ 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. |
