Famous Chicken Francaise

"This was good, however, my family liked my own recipe better. I do the opposite; I dredge chicken in flour first and then the egg and fry until golden. I also make a lemon sauce by melting one stick ..." See moreof butter in a sauce pan adding chicken (depending on how much chicken I have) and the juice of several lemons (to taste) Once it comes to a boil I stir in a water/cornstarch mixture to thicken. I then pour sauce over chicken and bake for about 40 mins. at 350."

"I think this recipe has tremendous potential, but will need some tweaking. My coating stayed on PERFECTLY!... I dipped in flour first, then egg (and left it to marinade for about 20 mins), then flour..." See more again, then egg and then finally coated in flour and tossed in the pan. I heated the pan first, then the butter, then put the chicken in and it browned quickly. I also pounded it pretty thin. The coating was perfectly crisp and it even stayed pretty decent with the broth, but next time I think I will keep the broth separate and instead pour everything over linguini."

"I'm going to give this recipe a second try. On my first attempt I should have realized not to follow the instructions so closely and use a little more common sense, because when I poured the chick..." See moreen stock/lemon juice mixture over the sauted chicked breasts and simmered it caused the coating to undo itself from the chicken. It would have been better to have kept the chicken separate and prepare the chicken stock/lemon juice mixture separately and pour over the chicken at the last minute. Also I found thickening the stock/juice slightly with a flour and water mixture improved it (clings to the chicken better) and also I added a little bit of lemon zest to both the egg batter and the stock/juice. The presentation of my first attempt was not attractive, but the taste was superb so I'll have to thank Paula for this recipe. My second attempt will most definitely be c'est magnifique! ____________________________________ Joe Marx"