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Chicken French


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6 Boneless Chicken Breasts

1/2 c Olive Oil

1 c Flour

6 Eggs whipped /2T water

1 1/2 c Sherry or white wine

4 T Butter

2 Fresh Lemons

1 t Le Gout Chicken Base ( or 1 chicken bullion)

1/2 c Water(optional)

Cut the chicken into “tenders” (about a 1/2 wide strip) and pound them out. (They cook quicker this way.) A meat mallet or side of a cleaver will do this job. Pour the oil into a fry pan and add 1-2 tbsp of butter into a large fryer and melt together. Med to Med High heat. The egg should bubble on contact. Dip the meat into the flour covering both sides. Using a fork dredge the meat through the egg wash covering both sides. Place chicken into the fryer and fry till golden brown on both sides. When brown remove from pan onto plate. (try not to get your hands wet as the flour becomes messy). Sauce: Into a pan add 1 to 1 1/2 cups of sherry (or white wine) Add the remaining butter and the juice of two lemon strained. I use two lemons cutting 2 to 3 thin slices from the center to use as garnish and the rest gets juiced through a strainer. I add chicken stock to this (1 tbsp of Le Gout Chicken Stock base and 1/2 cup of water) to make it richer. Arrange chicken into baking dish and pour over the sauce. Place lemon on to top of the chicken (as a garnish) and cover with foil. Place into oven at 225 to 250 degrees for 15-30 mins (this is to keep it warm).

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