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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. |
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.
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