Frank's Recipes! Low Cal New York New York's Chicken Francaise

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Low Cal New York New York's Chicken Francaise

8 Chicken breast pieces (3 1/2 oz ea) boned and skinned

BATTER:
1 cup Eggs, beaten
2 tablespoon Lemon juice
1/4 cup Parsley, chopped
1/4 tsp Salt
1/4 cup White wine
1 1/2 tsp Garlic, pureed
2 dash Hot pepper sauce
1/4 cup Parmesan cheese, grated
Margarine or butter for Coating pan

WINE SAUCE:
1 Margarine stick
1/2 cup White wine
1/4 cup Lemon juice

Recipe By : NEW YORK, NEW YORK RESTAURANT
Serving Size : 4

Dust the chicken in the flour and set aside. Make the batter by beating eggs briskly, then beating in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan. Coat a heavy skillet with margarine or olive oil and place over high heat. Dip the floured chicken pieces generously in the batter and place in the heated skillet. Cook until golden brown on each side, about 5 minutes. Remove chicken from the pan and drain excess oil. Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. Serve immediately.