New york new york's chicken francaise

Yield: 4 Servings

Measure Ingredient
-NEW YORK,NEW YORK RESTAURANT----- WEST KENDALL, MIAMI, FL----- MIAMI HERALD 7/21/94-----
8 Chicken breast pieces (3 1/2 oz ea) boned and skinned ---BATTER:-----
1 cup Eggs -- beaten
2 tablespoons Lemon juice
¼ cup Parsley -- chopped
¼ teaspoon Salt
¼ cup White wine
1½ teaspoon Garlic -- pureed
2 dashes Hot pepper sauce
¼ cup Parmesan cheese -- grated
Margarine or butter for --
Coating pan WINE SAUCE:-----
1 Margarine stick
½ cup White wine
¼ cup Lemon juice

Dust the chicken in the flour and set aside. Make the batter by beating eggs briskly, then beating in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan. Coat a heavy skillet with margarine or oliveoil and place over high heat. Dip the floured chicken pieces generously in the batter and place in the heated skilleet. Cook until golden brown on each side, about 5 minutes.

Remove chicken from the pan and drain excess oil. Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. Serve immediately.

Nutritional info( not including oil for cooking): 611 cal; 57g pro, 5g carb, 36g fat (54%) Lisa Crawford (lisa_pooh@...) Recipe By :

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