Chicken French

Ingredients

• 2 chicken cutlets
• flour (for dredging)
• egg (for dredging)
• parmesan cheese (optional, for dredging)
• olive oil (for frying)
• 4 cloves of garlic
• 1/2 cup sherry wine
• 2+ lemons, squeezed (about 1/4 cup juice)
• 1 cup chicken broth
• 2 tbsp butter rolled in flour (2 chunks)
• Linguine Pasta

Instructions

1. 1

   Dredge chicken cutlets in flour, then egg (parmesan cheese optional).

2. 2

   Cook chicken in olive oil for 5-6 minutes each side, then remove from pan.

3. 3

   Using the same pan, add 3-4 cloves of garlic.

4. 4

   Add 1/2 cup sherry wine and bring to a boil.

5. 5

   Add juice of 2 lemons (about 1/4 cup) and 1 cup chicken broth.

6. 6

   Set heat to low and cook for 5 minutes.

7. 7

   Add 2 tbsp of butter rolled in flour (2 chunks) and stir until dissolved.

8. 8

   Add chicken back into the pan to warm up.

9. 9

   Pour over pasta and serve.