CHICKEN FRANCAISE

4 Boneless, Skinless Chicken Breast Halves
1/2 Cup All-purpose Flour

For the Batter:
3 Large Eggs, beaten
2 Tablespoons Lemon Juice
1/4 Cup Finely Chopped Parsley
1/2 Teaspoon Salt
1/8 Cup Dry White Wine
2 Cloves Garlic, finely minced
2 Dashes Hot Pepper Sauce
1/4 Cup Grated Parmesan Cheese
1 Tablespoon Olive Oil
1 Tablespoon Butter

For the Wine Sauce:
1/2 Cup Butter (1 stick)
1/2 Cup Dry White Wine
1/4 Cup Lemon Juice

Lightly pound the Chicken Breasts and dredge in the Flour. Make the Batter by beating the Eggs, Lemon Juice, Salt, Wine, Garlic, Hot Pepper Sauce and Parmesan Cheese. Melt the Butter in the Olive Oil in a heavy bottomed skillet. Dip the Floured Chicken in the Batter until completely coated and place in the heated skillet. Cook until golden brown on each side, about 5 � 7 minutes. Remove from the pan and cover to keep warm. Drain off any remaining fat in the pan and make the Wine Sauce.

Melt the Butter in the pan, stir in the Wine and Lemon Juice, scraping up any browned bits from the bottom of the pan. Pour the Sauce over the Chicken Breasts and serve immediately.
Steve