INGREDIENTS:

1 Chicken Breast (boneless)
1 Lemon
1 Cup Chicken Broth
handful of Flour
2 Eggs, maybe more
small handful Capers (optional)
1/4 Cup Chardonnay
2 Tablespoons Butter
dash Olive Oil
Salt and Pepper
















Put some Flour and Eggs in separate
bowls. Make Broth.
Dredge Chicken in Flour, making sure a lot
of it gets onto the Chicken.
After beating the Eggs, dip floured Chicken
into Eggs. Save the bowl of Eggs.
Then dredge in Flour again. Spread apart
on plate, refrigerator for at least an hour.
Now remember those Eggs? Take the
Chicken and redip them into the Eggs. Add
more Eggs if you need to.






























Begin to melt the Butter in Olive Oil (Olive Oil
prevents the Butter from burning) with a
pinch of Salt and Pepper.
















Add the Chicken, Capers, Chicken Broth
and White Wine on top. Brown both side on
Medium flame.
















NOTE: Figure that you'll need about 1 Cup
Broth, and about 1/2 Cup or so of White
Wine, and at least 1/2 slice Lemon per 2 or
so pieces of Chicken. If sauce thins out too
much you can add more Broth, Wine or even
a bit of Water.
Once the Chicken has begun to brown,
squeeze Lemon into sauce.
If you're serving Broccoli & Rice...Don't
forget it takes the Broccoli a good 10-15 to
boil, so time it to be done when the Chicken.
(Same timing with the Rice.)

















When you plate it, pour some of the sauce
on top of Chicken and the Rice; put the rest
into a Gravy Boat. Sprinkle a bit of
Parmesan Cheese on top of the Broccoli.


















NOTE: The left over sauce refrigerates well
for a few days. You can use this to top other
Vegetables with other dishes.
Chicken   
Francese
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