French Chicken sauteed in white wine sauce

This not-French recipe is a distant cousin in a dish called Vitello Francese sauteed Italian beef, which is similar to those used in the sauce of France, used. The recipe came to New York with the first wave of Italian-American immigrants, and became known as "French calf." Finally, the recipe to Rochester, large Italian-American community moved to New York, where the chicken is replaced by the most expensive calf.

Ingredients for 4-6 servings French Chicken

Preparation time: 30 minutes

Cooking time: 30 minutes

Total time: 1 hour

Ingredients:

• For chicken:
• 1 1/2 pounds are comminuted boneless, skinless chicken, cut in quarters or thick peices
• 4 eggs plus 2 tablespoons milk, smoothies
• 1 cup flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• Cayenne pepper to taste
• To blow up 2 tablespoons olive oil, 1 tablespoon butter and the air
• For the sauce:
• Juice of 2 lemons
• Half a cup of good white wine or dry sherry
• 1 cup vegetable broth or chicken
• 4 tablespoons cold butter, cut into cubes
• 1 tablespoon Italian parsley
• Salt and freshly ground black pepper to taste

Preparation:

Season chicken on both sides with salt and freshly ground black pepper. Put the flour, salt, pepper and cayenne pepper in a baking dish and mix well. Mix the beaten eggs and milk in another bowl. , Then transfer Dredge chicken, one at a time to coat in flour on both sides of the egg plate. Place the chicken in the egg to coat both sides, and leave it in the bud.

When all the chicken with flour and egg dish cool, transfer to serving. In a large nonstick skillet, melt butter in olive oil over medium heat until it begins to sizzle slightly. Lift the chicken pieces in the egg mixture, allowing excess to drain and fry for 2-3 minutes on each side gold. Cook in batches and to keep warm in low oven.

When all the chicken is cooked, add the lemon juice to pan, wine and broth. Bring to a boil over high heat until reduced by half. Turn off the stove, and parsley and cold butter in the pan. Whisk until butter melts. Taste for salt and pepper, and adjust. Show chicken on hot plates and drizzle with sauce. Serve immediately.