Ingredients
-
4
-
3/4
-
3
-
1/3
-
1/2
-
1/2
-
1/2
-
1
-
1/2
-
3
-
1
-
1/4
-
4
-
4
-
Directions
Perfect Summer Chicken Francese, This recipe is one that my friend, Susie Patterson, gave me a few years ago We love this with steamed fresh asparagus and roasted new potatoes , This chicken was really yummy Everyone enjoyed it for dinner tonight I loved the light crispy batter it had and the herbs in it were great, thanks!
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Steps
|
1
Done
|
Pound Out Chicken Breasts to About 1/4 Inch Thickness. |
|
2
Done
|
Place Flour in a Shallow Bowl, and Mix in 1/2 of the Salt and 1/2 of the Pepper (reserving Other Half). |
|
3
Done
|
Beat Together the Eggs, 1/2 of the Lemon Juice, the Remaining Half of the Salt and Pepper, the Parsley, Tarragon,Garlic Powder, and the Grated Parmesan. |
|
4
Done
|
Heat Olive Oil and Butter Over Medium-High Heat in a Large Skillet. |
|
5
Done
|
Dredge Each Chicken Breast Through the Flour, Then Dip in the Egg Mixture, Letting Excess Drip Back Into the Bowl. |
|
6
Done
|
After Dipping in the Egg, Redredge in the Flour, and Shake Off Excess. |
|
7
Done
|
Place Chicken in the Skillet, and Cook Until Browned, About 3-4 Minutes Per Side. |
|
8
Done
|
Pour Remaining Half of the Lemon Juice Over the Chicken, and Let Cook About 2-3 Minutes Longer. Remove from Skillet to a Serving Platter. |
|
9
Done
|
Garnish With Lemon Slices and Fresh Parsley. |
|
10
Done
|
Serve Immediately. |
