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Chicken Fricasse

List of Ingredients





4 skinless and boneless chicken breast halves
1 beaten egg
flour (for dredging)
salt and pepper to taste
butter and oil for frying
1/2 cup good quality white wine
1/2 cup chicken broth
2 Tablespoons FRESH lemon juice



Recipe



Pound chicken breasts until they are very thin. Dip in beaten egg and dredge in flour seasoned with salt and pepper. Fry chicken cutlets in a combination of oil and butter (About l tbs. of each) until golden brown. Keep cutlets warm. In same pan add wine, broth and lemon
juice and salt and pepper to taste. Boil until the sauce thickens slightly. Add cutlets and cook about 1 minute or so. Put cutlets on platter; spoon sauce over.