Chicken Francaise

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Lay pieces of chicken prepared for scallopine on a platter or piece of waxed paper. Season lightly on both sides with salt and pepper. In a shallow dish or pie plate, beat the egg until light with 1 tablespoon of lemon juice. Scatter the flour on a plate or a piece of waxed paper.

Step 2

In a large, heavy skillet, over medium high heat, heat the butter and oil together. When almost hot enough to fry in, dip a piece of chicken into the egg then into the flour to coat lightly on both sides. Add the coated chicken to the skillet and fill up skillet with 1 or 2 more pieces. Saute quickly on both sides, until batter is lightly browned. Remove to a platter.

Step 3

Add remaining lemon juice and broth or wine to skillet. Boil vigorously, stirring with a wooden spoon to dissolve any pan brownings and to reduce to a light sauce. Spoon sauce over cooked chicken or turn each piece of chicken in the sauce before serving immediately drizzled with any extra sauce