[Sca-cooks] 3 french hens
otsisto at socket.net
Fri Dec 25 18:39:14 PST 2009
Chicken cooked French style
l lb boneless chicken breast, pounded thin
3 tbsp (45 ml) flour
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
4 tbsp (60 ml) butter
1 egg, beaten
Juice of 1 lemon
Chopped fresh parsley for garnish
Combine flour, salt and pepper. Dredge chicken in flour, then in beaten egg.
In skillet, melt butter. Lightly brown chicken on both sides. Add lemon
juice and heat through.
CHICKEN FRANCAISE TARRAGON
1 lb. chicken, boneless, pounded thin
2 tbsp. butter
1-2 tbsp. olive oil
2 cloves garlic, crushed
3/4 to 1 c. chicken stock
3/4 c. white wine
1 tsp. Tarragon
1 (10 oz.) pkg. mushrooms, cleaned
Beat eggs; place chicken in egg mixture, then dip in flour. Melt butter and
oil in pan and brown garlic. Remove garlic, brown chicken on both sides.
Remove. Add chicken broth, wine, and juice of 1 lemon to pan. Thicken with
additional flour, season with tarragon. Add chicken back to pan; cover with
mushrooms and lemon slices. Cook an additional 20 minutes over low heat.
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