Title: NEW YORK NEW YORK'S CHICKEN FRANCAISE
Categories: Meat Poultry
Yield: 4 Servings

8		Chicken breast pieces (3 1/2 -- oz ea) boned and ski ----bat
1	c	Eggs; beaten
2	tb	Lemon juice
1/4	c	Parsley; chopped
1/4	ts	Salt
1/4	c	White wine
1 1/2	ts	Garlic; pureed
2	ds	Hot pepper sauce
1/4	c	Parmesan cheese; grated
		Margarine or butter for; coating pan ----wine sauce:-----
1		Margarine stick
1/2	c	White wine
1/4	c	Lemon juice

Dust the chicken in the flour and set aside. Make the batter by beating eggs briskly, then beating in the lemon juice, p

Nutritional info( not including oil for cooking): 611 cal; 57g pro, 5g ca Lisa Crawford (lisa_pooh@delphi.com)

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