Chicken Scaloppine alla Francese

This is a really delicious and simple chicken dish. Cream, fried chicken, and just all assorts of good stuff. It’s a very good date meal. Serve with simple egg noodles with some herbs or with pasta, olive oil, and a bit of parmesan cheese. A Caesar salad would also go nicely here. If you wish, you can use veal scallopine with this too.

SCALOPPINE ALLA FRANCESE
6 servings
3 eggs
Salt
Ground white pepper to taste
1 tablespoon heavy cream
1 tablespoon Parmesan cheese
1/2 tablespoon chopped parsley
3 boneless, skinless chicken breast halves, thinly sliced and pounded scaloppine-style
1/2 cup flour
1/4 to 1/2 cup vegetable oil
8 tablespoons unsalted butter
1/4 cup dry white wine
2 lemons (juice of 1 1/2 lemons, and 1/2 lemon cut into 6 thin slices)
1/3 cup rich chicken stock or broth (optional)
Pinch nutmeg

In large mixing bowl, make a smooth batter of the eggs, salt, pepper, cream, Parmesan cheese and a sprinkle of parsley. Dust each thin chicken piece lightly with flour and soak slices in batter for 1 hour.
In a large frying pan over medium-high heat, heat the oil until it is very hot. Carefully place scaloppine, 2 or 3 at a time, in pan, and cook quickly until they become crusty and of a golden color. Transfer to a warm platter. Set aside.
Melt the butter in a large baking dish, and arrange the chicken scaloppine over the butter. Season with salt and pepper to taste. Add the remaining parsley and bake in preheated 350-degree oven for 5 minutes. Turn the scaloppine, add the wine and bake 5 more minutes. Add the lemon juice and bake 3 minutes. If the chicken looks dry, add the optional broth. Turn again and spoon sauce over all. Place in serving place in serving platter. Sprinkle nutmeg over it. Serve with slices of lemon.