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New York New York's Chicken Francaise

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      Title: NEW YORK NEW YORK'S CHICKEN FRANCAISE
 Categories: Meats, Poultry
      Yield: 4 Servings
 
           -NEW YORK,NEW YORK
           -RESTAURANT-----
           -WEST KENDALL, MIAMI,
           -FL-----
           -MIAMI HERALD 7/21/94-----
      8    Chicken breast pieces (3 1/2
           -oz ea) boned and skinned
           -----BATTER:-----
      1 c  Eggs -- beaten
      2 tb Lemon juice
    1/4 c  Parsley -- chopped
    1/4 ts Salt
    1/4 c  White wine
  1 1/2 ts Garlic -- pureed
      2 ds Hot pepper sauce
    1/4 c  Parmesan cheese -- grated
           Margarine or butter for --
           Coating pan
           -WINE SAUCE:-----
      1    Margarine stick
    1/2 c  White wine
    1/4 c  Lemon juice
 
  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 oliveoil and place over high heat. Dip the floured
  chicken pieces generously in the batter and place in the heated
  skilleet. 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.
  
  Nutritional info( not including oil for cooking):  611 cal; 57g pro,
  5g carb, 36g fat (54%) Lisa Crawford (lisa_pooh@delphi.com)
  
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