Chicken Francaise from Chef Steve

BUFFALO, NY (CW23) -  

Chicken Francaise

Ingredients:

4 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1/4 c. flour for dredging
1 egg
2 tbsp. milk or water
2 tbsp. virgin olive oil
2 tbsp. butter

½ cup of parmesan cheese
Juice of 1 lemon or 4 oz of lemon juice
Orange Liquor (Grande Marinier)
8 thin seeded lemon slices
2 tbsp. finely chopped Italian parsley

Directions:

Place each chicken breast half between sheets of plastic wrap. Pound the chicken very thin with a meat mallet. Sprinkle with salt and pepper. Dredge on both sides with flour. Shake off excess. Beat egg well. Add milk, salt and pepper to egg. Blend well with a wire whisk. Dip chicken in egg mixture to coat well on both sides. Remove excess egg mixture.

Heat oil in a nonstick skillet large enough to hold chicken in one layer. Cook over medium-high heat about 2 minutes on one side or until golden brown. Turn and cook on the other side. Remove chicken to a warm serving plate.

Sauce:

De glaze orange liquor in pan then add butter and lemon juice to skillet.  Finish with fresh chopped parsley,  Cook and blend together very quickly. Pour sauce over chicken breasts. Garnish with lemon slices and sprinkle with parsley. Yield: 4 servings.

Second helpings:

Home made Chicken fingers with a fresh lemon-orange dipping sauce.
Extra ingredients:
1 cup of bread crumbs
1/2 cup mayo
Flour

Directions:

Preheat oven to 400 degrees F. Cut chicken strips out of breasts to desired size.  Make eggs wash by wiping an egg with 2 oz of water.  Dip chicken in flour then in egg then in bread crumbs.

Spray a baking sheet with cooking spray. Season the chicken with the salt and a few grinds of pepper. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier. OR Fry in a frying pan on med heat until chicken is cooked fully and bread crumbs are golden brown.