New York New York's Chicken Francaise
| Yield: | 4 Servings |
| Categories: | Meats, Poultry |
| -NEW YORK,NEW YORK RESTAURANT----- WEST KENDALL, MIAMI, FL----- MIAMI HERALD 7/21/94----- | ||
| 8 | Chicken breast pieces (3 1/2 oz ea) boned and skinned | |
| BATTER: | ||
| 1 | c | Eggs -- beaten |
| 2 | tb | Lemon juice |
| 1/4 | c | Parsley -- chopped |
| 1/4 | ts | Salt |
| 1/4 | c | White wine |
| 1 1/2 | ts | Garlic -- pureed |
| 2 | ds | Hot pepper sauce |
| 1/4 | c | Parmesan cheese -- grated |
| Margarine or butter for -- | ||
| Coating pan WINE SAUCE:----- | ||
| 1 | Margarine stick | |
| 1/2 | c | White wine |
| 1/4 | c | Lemon juice |
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