| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Lifetime tv, Life2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts; up to 6 |
| 1 |
c |
Flour |
| 4 |
|
Eggs; lightly beaten |
| 2 |
|
Lemons |
| 1/2 |
c |
White wine |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Chopped oregano and parsley |
| 1 |
|
Finely diced onion |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Cut chicken into desired shape (strips or round medallions are best),
dredge with flour. Put floured chicken into the beaten eggs and immediately
place into a preheated skillet with olive oil. Cook for two minutes on each
side, then remove chicken to a serving platter. To make sauce, add white
wine to the same pan in which the chicken was cooked -- reduce wine by
half. Then squeeze juice from lemons into pan over high flame. Add herbs,
salt and pepper. Pour sauce over chicken and serve.
Notes: Drew Nieporent's Chicken Francese
Manhatten restaurateur Drew Nieporent may not live in the fish-eyed lense,
but the meals dished up from his world famous Tribeca Grill -- which
Nierporent co-owns with film star Robert DiNiro -- are the stuff of legend.
Nierporent's Chicken Francese show s just how far the chef has come since
his first day job as a grill man at New York's first McDonald's!
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