Chicken French

Makes 6-8 serviings

Taken from a library recipe book.

ingredients

12 boneless, skinless chicken breast halves
2 eggs
2 tbsp. minced fresh parsley
Salt and pepper to taste
1/2 cup flour
1/3 cup oil
4 tbsp. margarine, divided
1/2 cup lemon juice
2 tbsp. sherry
8 oz sliced fresh mushrooms
1 lemon, thinly sliced
Minced fresh parsley

directions

Lightly pound chicken breasts to flatten. Beat eggs with parsley, salt and pepper. Dip chicken first in egg mixture, then dredge in flour and again dip into egg mixture. In large skillet, heat oil and fry chicken, turning once, until golden brown. Remove from skillet to oiled baking dish. Wipe skillet clean and use same skillet to melt 2 tbsp. margarine. Stir in lemon juice and sherry. Our over chicken. In same skillet, melt remaining 2 tbsp. margarine and sauté mushrooms. Pour mushrooms and pan juices over chicken. Top each chicken piece with a thin slice of lemon. Cover pan and cook just until heated through. Garnish with parsley and serve hot.

Source: altz