Drew nieporent's chicken francese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts; up to 6 | |
| 1 | cup | Flour |
| 4 | Eggs; lightly beaten | |
| 2 | Lemons | |
| ½ | cup | White wine |
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Chopped oregano and parsley |
| 1 | Finely diced onion | |
| Salt and pepper; to taste | ||
Directions
Cut chicken into desired shape (strips or round medallions are best), dredge with flour. Put floured chicken into the beaten eggs and immediately place into a preheated skillet with olive oil. Cook for two minutes on each side, then remove chicken to a serving platter. To make sauce, add white wine to the same pan in which the chicken was cooked -- reduce wine by half. Then squeeze juice from lemons into pan over high flame. Add herbs, salt and pepper. Pour sauce over chicken and serve.
Notes: Drew Nieporent's Chicken Francese Manhatten restaurateur Drew Nieporent may not live in the fish-eyed lense, but the meals dished up from his world famous Tribeca Grill -- which Nierporent co-owns with film star Robert DiNiro -- are the stuff of legend.
Nierporent's Chicken Francese show s just how far the chef has come since his first day job as a grill man at New York's first McDonald's! © 1996 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.