Seyval Chicken Francese
- 1 lb chicken breast
- 2 eggs
- 1/2 cup flour
- 1/2 cup Adirondack Winery Seyval Blanc
- 1/2 cup chicken stock
- 1/2 fresh squeezed lemon
- 3 tbsps olive oil
- 3 tbsps butter
- fresh chopped parsley (for garnish)
- salt and pepper to taste
Slice or pound chicken until it is about 1/4 inch thick.
Add olive oil to frying pan and heat on medium.
Dip chicken in flour then egg then add to hot pan.
Flip chicken until cooked thoroughly on both sides (internal temperature of at least 165 degrees).
Remove chicken from pan and place on a plate lined with paper towels.
Add Adirondack Winery Seyval Blanc to same pan used to cook the chicken.
Add butter, chicken stock and lemon juice.
Stir frequently and allow to simmer before turning down the heat. Sauce should thicken. About 5 minutes.
Place chicken breast over bed of sauteed spinach or green beans.
Drizzle sauce on chicken until the entire chicken breast is covered.