Chicken Francaise - cooking recipe

Ingredients

1 c. concentrate lemon juice
2 c. white wine
2 c. water
1/2 c. margarine
2 Tbsp. chicken base
1 tsp. pepper
1 tsp. granulated sugar
2 Tbsp. cornstarch
1 lb. chicken cutlet
eggs (for dipping chicken)
corn oil (for cooking)

Preparation

Mix lemon juice, wine, water, margarine, chicken base, pepper and garlic in a 2-quart saucepan and heat. Add cornstarch. Put aside. Cut up chicken cutlets into 2 ounce pieces. Dip chicken pieces in flour. Turn in beaten eggs. Heat corn oil in pan. Cook chicken approximately 3 minutes on each side until light brown. Drain oil and add sauce you put aside. Simmer for approximately 5 minutes. Makes 2 servings.