Chicken Francais

Ingredients

• 12 CHICKEN TENDERS
• 1/2 CUP LEMON JUICE (FRESH SQUEEZED)
• 1 CUP WHITE WINE (CHABLIS OR PINOT GRIGIO)
• 3 CUPS OF CHICKEN STOCK
• 1 TABLESPOON OF SUGAR
• 1 CUP OF FLOUR
• 1/2 CUP OF BUTTER
• 4 EGGS
• 1/4 CUP ROMANO CHEESE
• 1/4 CUP OLIVE OIL
• 1/4 CUP OF HEAVY CREAM
• FRESH PARSLEY (3 TABLESPOONS)
• SMALL BAG OF CLEANED SPINACH
• SALT AND PEPPER TO TASTE

Directions

RINSE CHICKEN TENDERS, IN A BOWL BEAT EGGS SOME PARSLEY AND ½ OF ROMANO CHEESE MIX TOGETHER AND DREDGE CHICKEN TENDERS IN ½ OF THE FLOUR AND THEN IN EGG MIXTURE. PRE-HEAT LARGE SKILLET WITH OLIVE OIL TO HEAT PAN AND SAUTEE THE EGG BATTERED CHICKEN UNTIL LIGHTLY GOLDEN BROWN REMOVE CHICKEN AND DRAIN OIL, ADD BUTTER AND REMAINING FLOUR AND WHISK TOGETHER UNTIL A ROUX FORMS (BUTTERY PASTE USED TO THICKEN SAUCES), THEN ADD WINE AND REDUCE TO COOK OUT ALCOHOL. ADD LEMON JUICE, CHICKEN STOCK, REMAINING PARSLEY, SUGAR AND HEAVY CREAM BRING TO A SIMMER AND REDUCE HEAT. SHOULD HAVE A NICE CONSISTINCY NOT TO THICK IF SO ADD MORE STOCK TO DESIRE TASTE. ADD SALT AND PEPPER TO TASTE.
IN A OVEN PROOF DISH PLACE CHICKEN TENDERS AND COVER WITH SAUCE AND BAKE IN 350 DEGREE OVEN FOR ABOUT 15 MINUTES OR UNTILL CHICKEN IS FULLY COOKED. IF SAUCE CONTINUES TO THICKEN ADD LEMON, WINE OR STOCK TO LOSEN TO DESIRE TASTE AND CONSISTENCY. REMOVE FROM OVEN PLATE OVER THE FRESH SPINACH AND TOP WITH SAUCE AND REMAINING ROMANO CHEESE.