Chicken Francais
Source of Recipe
www.firehousechefs.com
List of Ingredients
2 pounds boneless skinless chicken breast halves
4 lemons
2 cups heavy cream
1 cup dry white wine
1/2 pound butter
3 cups flour
4 eggs
olive oil, salt and pepperRecipe
Rinse chicken breasts and allow to dry. Lay breast flat and slice thin medallions from the top (normally 3-4 per breast 1/4" thick. Whisk the eggs in a bowl and season to taste with salt and pepper. Dip the medallions into the egg then coat with flour. Pre-Heat Oven to 300ºF. Fry the medallions on Med-Hi heat in butter and olive oil for approx 60 seconds per side to be golden brown (add butter as needed).
Place all cooked medallions into a large cooking pan 9" x 14" and place into oven to finish cooking through. Take frying pan that was just used and add whipping cream and juice from three lemons and 2 tablespoons of butter to remains from the chicken. Bring to a boil, add white wine allow to boil for 2 additional minutes. Pour Sauce over chicken medallions. Place back in oven for 10 minutes. Garnish with thin slices of remaining lemon and chopped fresh parsley.
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