Chicken Francaise(Yields 4 Servings) - cooking recipe

Ingredients

1 lb. boneless, skinless chicken (pat dry)
1 stick butter
2 eggs, beaten well
2 c. flour
1 sliced lemon
fresh parsley, minced

Preparation

Beat approximately 2 to 3 eggs in one bowl and set aside.
Fill another bowl with flour.
Dip chicken in the flour completely, then dip in the egg.
Repeat 2x's, always end with egg.
Set aside chicken on a plate ready for cooking.
In a nonstick frypan, melt approximately 1/2 stick butter until good and hot.
Add chicken and brown both sides.
Cook chicken on medium heat for approximately 10 to 15 minutes until done.
Dress chicken in frypan with parsley and lemon slices.
There should be a lot of butter still in pan.
If not, add at least another 2 to 3 teaspoons more.
Heat pan on medium-high to high for sauteing after chicken is dressed with parsley and lemons.
When it's good and hot, add 1/2 cup of white wine.
The white wine will boil and turn the butter and drippings into a sauce.
Serve immediately.
Enjoy!