Chef Kevin Cottle

CHICKEN FRANCAISE

BY CHEF KEVIN COTTLE

Chef Kevin Cottle is an executive chef, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.

INGREDIENTS:

4ea Skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4ea Large eggs
3T Water
1/4c Extra-virgin olive oil
1/2ea Lemon, with rind, cut in thin rounds
1/2c Dry white wine, such as Pinot Grigio
1c Chicken broth
1/2ea Lemon, juiced
2T Unsalted butter
1/4c Chopped flat-leaf parsley

PROCEDURE:



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