Chicken
Francese
with Broccoli and Rice
INGREDIENTS:

Chicken Breast (boneless)
Lemon
Chicken Broth (or Boullion)
Flour
Egg
Capers (optional)
Chardonnay
Butter
Olive Oil
Salt and Pepper
Broccoli
Rice


















Chop stems off of Broccoli, discard. Rinse


















Boil 10-15 min (time this for when your
Chicken will be done.


















Measure out Rice, set aside. Start cooking
this as you time for it to be done when the
Chicken is finished.


















Put some Flour and Eggs in separate
bowls. Make Broth.


















Dredge Chicken in Flour, making sure a lot
of it gets onto the Chicken.


















After beating the Eggs, dip floured Chicken
into Eggs


















Then dredge in Flour again.


















Plate. (You can refrigerate at this point.)
Keep the Eggs, you'll need them again.
Capers are optional. Slice Lemons


















Now on to the next step.

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Now remember those Eggs? Take the
Chicken and redip them into the Eggs. Add
more Eggs if you need to.


































Begin to melt the Butter in Olive Oil (Olive Oil
prevents the Butter from burning) with a
pinch of Salt and Pepper.
















Add

Add the Chicken, Capers, Chicken Broth
and White Wine on top. Brown both side on
Medium flame.


















NOTE: Figure that you'll need about 1 Cup
Broth, and about 1/2 Cup or so of White
Wine, and at least 1/2 slice Lemon per 2 or
so pieces of Chicken. If sauce thins out too
much you can add more Broth, Wine or even
a bit of Water.
Once the Chicken has begun to brown,
squeeze Lemon into sauce.
NOTE: Don't forget it takes the Broccoli a
good 10-15 to boil, so time it to be done
when the Chicken is. (Same timing with the
Rice.

















When you plate it, pour some of the sauce
on top of Chicken and the Rice; put the rest
into a Gravy Boat. Sprinkle a bit of
Parmesan Cheese on top of the Broccoli.


















NOTE: The left over sauce refrigerates well
for a few days. You can use this to top other
Vegetables with other dishes.
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