Chicken Francese

The other day, my family had a variety of food for a large party and a few of them I enjoyed. The chicken francese was the best dish in my opinion. The dish was gone in just a few minutes.

Ingredients:

1/2 cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
1/2 cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
1/4 cup butter
2 lemons, juiced
1 teaspoon cornstarch


Steps:

Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
Preheat oven to 300 degrees F (150 degrees C).
In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.