Chicken Francesa

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This recipe was given to me by my mother many years ago. It makes an elegant entree for special occasions.

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Steps

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Remove the tenderloin from each chicken breast half.

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Fillet each chicken breast half into two slices.

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Yield 12 pieces.

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Pound each piece , including the tenderloins , to thickness.

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Soak the chicken in milk for 30 minutes.

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Mix breadcrumbs , cheese , and parsley.

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Dredge chicken in breadcrumb mixture , making sure each piece is well coated.

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Heat olive oil in large skillet.

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Quickly saut breasts on each side till lightly browned.

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Do not overcook.

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Transfer sauted chicken breasts to a lightly buttered baking dish.

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Sprinkle with salt and pepper.

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Place one slice of lemon on top of each chicken piece.

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Remove all but 1 tbs.

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Of oil from skillet , leaving browned bits.

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Add white wine and boil until reduced by half.

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Add lemon juice and chicken broth and boil till reduced by half.

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Pour wine mixture over chicken.

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Drizzle grand marnier over each piece of chicken according to taste.

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Bake at 350f until sauce begins to bubble.

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Ingredients

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boneless skinless chicken breasts, milk, breadcrumbs, pecorino romano cheese, fresh parsley, olive oil, butter, salt, pepper, lemon, white wine, lemon juice, chicken broth, grand marnier