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Old 02-10-2019, 04:09 PM   #1
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Chicken Francese


This is a delicious dish...it can be made ahead of time ( I made it at
4:00...and going to heat it the microwave at dinner time.)
It can also be made the day before for a party. Garnish with fresh
chopped Italian parsley.

It should taste very lemon -ey ...After it’s put onto the chicken,
some of the sauce will be absorbed by the chicken and it will also
not taste as lemon-ey. It will also thicken up more after placed on
the chicken....so don’t over reduce it.

Note: The original recipe called for two bars of butter!
I cut it down to 1 1/2 bars of sweet butter and since have cut it to
1 bar of butter...I also increased the wine to 1/2 cup.
Also, the 1/2 cup flour is for dredging the chicken in before
Dipping into the beaten eggs.

Here’s the recipe...and the amount of boneless chicken that I used, and
the finished dish.
Attached Thumbnails
Chicken Francese-eb666eee-b494-4bef-a436-171ba32b623e.jpg   Chicken Francese-ed9fe496-8b88-48d3-8c99-fa2405ea22a4.jpg   Chicken Francese-369a2cb0-1072-4e87-9502-a3804221b915.jpg  
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Last edited by Two Knots; 02-10-2019 at 04:16 PM.
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Old 02-10-2019, 05:49 PM   #2
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Re: Chicken Francese


It was delicioso ...
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Chicken Francese-dc7cb6ef-cef3-4966-9e07-5bbee8c3c24b.jpg  
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Old 02-10-2019, 10:29 PM   #3
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Re: Chicken Francese


Salivating all over my computer keyboard

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