Chicken Francaise #5

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Title: CHICKEN FRANCAISE #5
Categories: Chicken
Yield: 1 serving

-DANIEL BRADLEY (AKGY96A)
Chicken breasts; skin, bone,
-pound
Egg wash
Seasoned flour
LEMON SAUCE W/WINE
1 c White wine
2 tb Butter
1 ts Fresh garlic
Salt and pepper
Thickener

Season flour with salt, pepper, garlic powder,
oregano, basil and parsley. Flour, egg wash and flour
chicken breasts. Saute in hot butter until chicken is
no longer pink. LEMON BUTTER WINE SAUCE- In butter,
saute garlic. Add wine, salt and pepper to taste.
Thicken with a little cornstarch mixed with water.

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