Five 5-ounce boneless, skinless chicken breasts, pounded 1/4 inch
1 cup chicken stock
8 ounces butter, softened
Juice from 2 lemons
Salt and white pepper
Lemon slices, for garnish
Chopped parsley, for garnish
Beat the eggs and add the cheese and parsley flakes. Put the
flour in a shallow bowl. Dip the chicken in the flour, then the egg
mixture, then the flour again.
Heat the vegetable oil and the olive oil in a skillet and fry
the chicken until golden on both sides, turning once. Drain on
paper towels and keep warm. Discard the oil and add the chicken
stock to the skillet. Bring to a boil and reduce by half, making
sure to scrape up any browned bits left from the chicken. Add the
lemon juice, then the butter, whisking constantly, until it is
melted. Season with salt and white pepper.
Plate the chicken breasts and pour the sauce over. Garnish with
the chopped parsley and lemon slices.
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