CHICKEN BREAST FRANCESE

Printed from COOKS.COM

4 to 6 oz. flour
2 eggs
Dash garlic powder
1 tbsp. milk
4 boneless chicken breasts
1 stick butter
1 tbsp. chopped chives

Butter can be substituted. Veal scaloppine can be substituted.

Put flour into plate, mix eggs, milk, garlic powder together in another plate. Heat 1/2 stick butter in frying pan. Lightly pound chicken breast until thin. When butter is melted dip chicken first into flour, then egg mixture. Put breast immediately into frying pan, cook breasts until golden brown on each side. Remove chicken from pan, transfer to heated serving dish. Deglaze pan with lemon juice, add 1/2 stick butter. When butter is melted, pour over breast. Sprinkle with chives and serve. Serves 4.