2 – 3 lbs chicken (breasts are best but I’ve also used thighs with the skin and bone removed)
3 eggs
1 cup flour
4 Tbs butter
1 Tbs parsley
1 tsp salt
½ tsp each black and white pepper
½ - ¾ cup canola oil for frying
Sauce
4 Tbs butter
2 lemons
2 cloves chopped garlic
1 cup white wine
¼ cup Sherry
½ cup chicken stock
Instructions
Pound chicken meat out into thin fillets. in a small bowl mix together flour, parsley and spices. In a separate bowl beat eggs together and take ¼ of a lemon and squeeze into eggs mix well. Heat oil in skillet. To cook chicken coat in flour mixture shake off excess and dip into egg mixture. Let excess egg mixture drip off and cook in oil until golden brown. Cook all chicken and place pan in warm oven. Discard oil from skillet then add butter and garlic and cook until garlic is sautéed. Add chicken stock, wine, sherry and juice from lemons. Cook to reduce and mix well (to thicken add a Tbs or so of flour). Pour sauce over top of chicken and garnish with lemon slices, enjoy.
Recipe by KITCHEN HUI at https://kitchenhui.com/cuban-pizza-huts-chicken-francaise/