Chicken Francaise
Monday January 4, 2010 10:08 AM
Ingredients:
SAUCE:
How to prepare:
Dip sliced cutlets into seasoned flour. Dip floured cutlets into beaten egg and immediately put in hot oil. Saute until golden on both sides. Drain on paper towels. Set aside.
In saucepan on low heat melt the butter. Add the cornstarch, water and lemon juice in the pan. Taste sauce and add any seasonings such as salt and pepper or lemon to taste. Place cutlets in sauce and simmer over low heat covered for 5 to 10 minutes. Serve with rice and asparagus. Enjoy!
Shared by: Laurie, TheBAG Lady
- 1 lb. chicken cutlets, cut thin
- 1 beaten egg with parsley
- Oil to cover bottom of fry pan
- Seasoned flour (1/2 tsp. garlic powder, 1/2 tsp. onion powder, Pinch of salt and pepper, 3/4 c. flour)
SAUCE:
- 4 tbsp. melted butter
- 1/2 c. water
- 1 tsp. cornstarch
- 1/2 teaspoon lemon juice or to taste
How to prepare:
Dip sliced cutlets into seasoned flour. Dip floured cutlets into beaten egg and immediately put in hot oil. Saute until golden on both sides. Drain on paper towels. Set aside.
In saucepan on low heat melt the butter. Add the cornstarch, water and lemon juice in the pan. Taste sauce and add any seasonings such as salt and pepper or lemon to taste. Place cutlets in sauce and simmer over low heat covered for 5 to 10 minutes. Serve with rice and asparagus. Enjoy!
Shared by: Laurie, TheBAG Lady
