Chicken Francese

I have never heard of this dish before and there wasn't a single picture in the book of the finished product. If I had my brains on stand-by mode, a search on the internet would have answered one part of the uncertainty. The ingredient list looks simple and concept sounds vaguely familiar. Pan frying the floured cutlets and serve over sauce. Sounds do-able enough to me.

This dish bridge the adult food and the kiddy food realms. Our little princess ate it without the lemony butter sauce and declared it edible. Phew! With all the pepper I had dumped into the flour, I wasn't quite sure she would even swallow it.

The chicken breasts were tender inside it's crunchy coat. And the lemon butter sauce was tangy and perfect with it.


Popular posts from this blog

Main Course Salads: How To Make Ahead

Another Blueberry Scones Post

Main Course Salads: Salade Nicoise