Chicken French

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Title: Chicken French
Categories: Poultry, Main dish
Yield: 4 servings

6 Boneless Chicken Breasts
1/2 c Olive Oil
1 c Flour
6 Eggs whipped /2T water
1 1/2 c Sherry or white wine
4 T Butter
2 Fresh Lemons
1 t Le Gout Chicken Base ( or 1 chicken bullion)
1/2 c Water(optional)

Cut the chicken into "tenders" (about a 1/2 wide strip) and pound them
out. (They cook quicker
this way.) A meat mallet or side of a cleaver will do this job.

Pour the oil into a fry pan and add 1-2 tbsp of butter into a large
fryer and melt together. Med to Med High heat. The egg should bubble
on contact.

Dip the meat into the flour covering both sides. Using a fork dredge
the meat through the egg wash covering both sides. Place chicken into
the fryer and fry till golden brown on both sides. When brown remove
from pan onto plate. (try not to get your hands wet as the flour
becomes messy).

Sauce: Into a pan add 1 to 1 1/2 cups of sherry (or white wine) Add
the remaining butter and the juice of two lemon strained. I use two
lemons cutting 2 to 3 thin slices from the center to use as garnish
and the
rest gets juiced through a strainer. I add chicken stock to this (1
tbsp of Le Gout Chicken Stock base and 1/2 cup of water) to make it
richer.

Arrange chicken into baking dish and pour over the sauce. Place lemon
on to top of the chicken (as a garnish) and cover with foil. Place
into oven at 225 to 250 degrees for 15-30 mins (this is to keep it
warm).

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