Best Chicken Francaise - cooking recipe

Ingredients

Chicken
8 (3 1/2 ounce) boneless skinless chicken breasts
1 cup egg, beaten
2 cups flour
2 tablespoons lemon juice
1/4 cup parsley, finely chopped
1/4 teaspoon salt
1/4 cup white wine
3 cloves garlic, pureed
2 dashes hot pepper sauce
1/4 cup grated parmesan cheese
2 tablespoons margarine
Sauce
1/2 cup margarine
1/2 cup white wine
1/4 cup lemon juice

Preparation

Coat chicken with flour and set aside.
Mix batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan cheese.
Melt 2 tbs margarine in bottom of deep skillet.
Dip floured pieces of chicken generously in the batter and place in heated skillet.
Cook until golden brown on each side (approx 5 minutes, be careful not to put heat on too high).
Remove chicken from pan and drain excess oil.
Make the wine sauce by melting margarine in the skillet and then stirring in the wine and lemon juice.
Return chicken to pan and cook for about 2 minutes more.
Serve over penne pasta.
Drizzle remaining wine sauce over chicken and pasta.
Garnish with parsley and sliced lemon if desired.