Recipe for Chicken Francesa


4 large boneless chicken breasts
1 (halved)
1 cup milk enough to soak chicken
1 cup breadcrumbs
1 cup grated parmesan cheese
2 tablespoon chopped parsley
1 cup olive oil
1 cup chicken broth
1 grand marnier liqueur
1 salt
1 pepper
1 lemon
1 cup white wine
1 butter
1/4 cup lemon juice


Remove the tenderloin from each half chicken breast and save. Fillet each half chicken breast into two slices to yield 12 pieces. Use flat of meat pounder and lightly pound each piece,inculding tenderloins. Soak all the chicken in milk about 10 mins. Mix breadcrumbs,parmesan cheese,chopped parsley and dredge each slice of chicken in the mixture making sure each slice is well covered. Add oil to a large skillet and quickly braise breasts on each side untill lightly browned. Do not over cook. Place one slice of lemon on top of each breast and place in a lightly buttered baking dish. Remove all but 1 tbsp. of oil from skillet leaving residue from chicken. Add white wine and boil untill liquid is reduced by half. Add lemon juice and chicken broth and boil till reduced by half then pour over chicken breasts. Next drizzle Grand Marnier over each slice of chicken breast according to taste. Bake at 350 F untill liquid begins to bubble between 20-25 mins and your finished. Serve with buttered noodles and any green vegetable.

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