Chicken Francaisse

Ingredients:
  • 2 boneless skinned chicken breast (Pounded out about 1 inch thick and cut in half for 4 servings)

  • 2 cups flour

  • 1/4 cup chopped parsley

  • 1/4 pound butter

  • 1/4 fresh lemon jiuce

  • 1/2 cup dry white wine

  • 1/2 pound mushrooms sliced

  • Salt and pepper to taste

chickenflorentineSM.jpg (12594 bytes)

By Michael Morway

Preparation:
  • Season the flour with salt and pepper to taste. Spread on to a plate or in a bowl.

  • Drege chicken breast in the seasoned flour and shake off.

  • Melt the butter in a large non-stick pan until nut brown. Over medium-high heat.

  • Add the white wine and lemon juice when the foam subsides.Saute the chicken breast on both sides until light brown. About 3-5 minutes each side. Or until chicken is cooked through. Place chicken on a plate and keep warm.

  • Turn down the heat of the pan to medium.

  • Saute the mushrooms for about 3 minutes.

  • Pour the sauce and the mushrooms over the chicken breast.

  • Garnish with chopped parsley and serve while still hot.

Recipe courtesy of Einar Hanson

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