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MAGAZINE - MAY 2013
Ingredients:
5 boned, skinned chicken
breast halves
5 eggs
3 oz. grated Romano
cheese
1 tsp. dried parsley
1 pinch ground white
pepper
all-purpose flour - for
coating
1/8 cup olive oil
1 cup chicken
stock
1 cup butter
2 lemons -
juice of
Chicken Francese
Garnish with lemon slices and chopped fresh parsley.
Serve over your favorite pasta, with sautéed spinach and s
dried tomatoes.