Geraldine’S Chicken French

1. 1

   Pound the chicken thin, then dredge in seasoned flour. Whisk together the eggs, salt, pepper, garlic and parmesan, then dip the floured chicken pieces.

2. 2

   Heat olive oil almost to smoking, and quickly saute the chicken on each side, do not overcook. Drain on paper towels.

3. 3

   Next, heat the clarified butter on high heat, then saute the chicken a second time, until a rich golden color. (To clarify butter, melt it and pour off the clear gold liquid to use, saving the foamy portion for the greens)

4. 4

   Roll the lemons on the counter to produce the most juice, and cut into wedges. Squeeze over the chicken, then stir in the chicken base and sherry.

5. 5

   Using the creamy portion of the clarified butter, saute greens-either escarole, spinach or chard-in the creamy butter until wilted, and serve the chicken over the greens, garnishing with lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.