Lemon Chicken Francese*
Serves: 2 hungry people or 4 polite people
2 b/s-less chicken breasts (if you have 4 polite people, cut them each in half)
1 1/2 C. chicken broth
1 egg
1 tiny dribble of cold water
flour
salt
pepper
2 lemons (+ 1 for garnishing, 'cause look how pretty. You must also use fresh lemons.)
olive oil
3 T. butter
1 T. flour
parsley
some cooked angel hair pasta
Put flour in bowl, season with salt and pepper. In another bowl, scramble egg with cold water. Flatten chicken breasts with a meat tenderizing mallet, or other method of your choice. Dip in flour mixture, then in egg, then back in flour mixture. Fry in olive oil until golden brown, cooked, and delicious. Evacuate to a platter, preferably on top of the cooked pasta, and keep warm via oven on lowest setting or tin foil hat.
Wipe the pan with a paper towel to get rid of the black burnedy bits. Melt the butter, and whisk in flour. Stir and cook for a couple minutes, then whisk in the broth. Stir until it thickens a little bit, then squeeze those lemons for all they are worth into the sauce. Take off the heat, and stir in some chopped parsley. Pour over platter of chicken and pasta, and garnish with lemon.
Put in face.
*It is fun to say, and will make you feel fancy. Click on the little play button here so you know how.
