Chicken Francois

Tonight I tried out a new recipe. Most of what I cook comes from a Cooking Light cookbook, and tonight was no different! I give you Chicken Francois. It's chicken breasts (or tenderloins in my case) pounded flat, dredged in flour, and then dipped in a egg/parmesan/parsley/lemon juice mixture. I had to change the ingredients up a bit due to what I had on hand, but it still turned out great!



You cook the chicken for a few minutes on each side, then keep them warm once they're done. Then you melt some butter, mix in some white wine (which I didn't have), and toss in some more lemon juice to make the sauce. Yummy!

I served it with rice and snow peas, since that was what I had on hand. Not necessarily French, but it sure tasted good!

For dessert, I listened to Rebecca and made a family favorite.... Cookie Brittle! They're chocolate chip bar cookies, but the secret ingredient is the Almond extract. I could seriously eat an entire pan, and my husband could eat at least 2! Talk about comfort food.....