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Chicken Francaise

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 8 chicken cutlets, pounded
  • 1 cup seasoned flour (salt, pepper, onion powder)
  • 3 eggs, beaten
  • Olive oil
  • Butter
  • 4-6 oz. white cooking wine or white cooking Wine with lemon (to taste)
  • 1 lemon (1/2 sliced; 1/2 juiced and zested)
  • Fresh mushrooms
  • Salt and pepper to taste
  • Cornstarch
  • 1/2-1 can vegetable or chicken broth (optional)
make it
Dredge chicken cutlets in the seasoned flour, and then dip in the egg. Heat oil and butter and add the cutlets when the pan is very hot. Fry about 2 minutes on each side until golden, turning once. Place cooked chicken on platter and keep warm.

If the pan juices get too burnt, wipe out with paper towel before cooking lemons. If you wipe out the pan, add about 2 Tbsp. each of butter and oil and toss the lemon slices into the pan and cook for 1 to 2 minutes. Add the wine, broth, and lemon juice and mushrooms and reduce sauce. If the sauce is too thin, add cornstarch and water to thicken.

Reduce the heat and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Salt and pepper to taste. Serve with buttered noodles.
If you need or want more sauce, add 1/2-1 can of vegetable or chicken broth and double the cooking wine and lemon juice.
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