2 tbsp butter or margerine
1/4 cup lemon juice
3/4 cup white wine
1 lb boneless chicken breasts or tenders
2 tbsp milk
your favorite kind of pasta
Place the flour in one pie dish and the milk and eggs into another. Make sure the eggs and milk are nicely mixed together. If you'd like to season the chicken with a little salt or pepper now would be the time to add it to the flour.
Coat the chicken with a layer of flour, then dredge it in the egg mixture, and then back into the flour again. Put the chicken in a pan on medium high heat with a little bit of oil. Cook the chicken on one side and flip it over. It should only take a few minutes on each side to get nice and crispy.
While I have you here I'd like to talk a little about wine. While I'm usually of the opinion that it doesn't matter if you cook with wine you wouldn't drink, I find that it really makes a difference with chicken french. When I cooked this dish to post it on the blog I used the last bottle of white wine that I had on had and I was a little disappointed. I've tried a lot of different kinds of wine in this recipe and I keep coming back to white zinfandel. I'm not sure what it is about it, but white zinfandel just seems to elevate this dish to a whole other level.
Another thing worth mentioning is that you should really feel free to play with the ratio of lemon juice to wine. The important part is that you end up with a cup of liquid. If you're a big fan of lemon (like me) you might want to use 1/3 cup lemon juice and 2/3 cup wine. One of the things that I love so much about cooking and that makes this recipe great is that you can start with a basic recipe and adjust it to suit your own tastes!
How do you feel about cooking with wine? Will you only cook with wine you would drink or do you opt to cook with the cheap stuff?