Side Pannel
New York New York's Chicken Francaise
New York New York's Chicken Francaise
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Poultry
Ingredients List
- -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 c Eggs -- beaten
- 2 tb Lemon juice
- 1/4 c Parsley -- chopped
- 1/4 ts Salt
- 1/4 c White wine
- 1 1/2 ts Garlic -- pureed
- 2 ds Hot pepper sauce
- 1/4 c Parmesan cheese -- grated
- Margarine or butter for --
- Coating pan
- -WINE SAUCE:-----
- 1 Margarine stick
- 1/2 c White wine
- 1/4 c Lemon juice
Directions
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.
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.
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