FRENCH CHICKEN RECIPEtted

 

4 eggs

2 tbsp milk

1 cup plain flour

4 rashers of bacon, finely chopped

1 pinch of cayenne pepper

1 1/2 lbs skinless, boneless chicken legs pounded flat

1 tbsp butter

1 tbsp olive oil

1 cup vegetable stock

1/2 cup dry sherry

Lemon juice to taste

1/4 cup cold butter, cubed

1/2 cup pitted prunes

Beat eggs and milk together in a shallow bowl.  and stir bacon and cayenne pepper in another shallow bowl,  Gently press the chicken into the flour mixture to coat and shake off the excess flour, Dip it into the egg mixture and fry in butter and olive oil in a large frying pan, over medium heat until slightly brown about 3 minutes per side, until slightly brown and transfer to a dish.

Cook and stir vegetable broth, sherry, and lemon juice in the same frying pan and boil until the sauce has reduced by half, Remove from the fire and add the butter cubes until the butter melts and the sauce thickens about 2 minutes.  Stir in the parsley and season with cayenne pepper and pitted prunes.

Return the chicken to the frying pan, over medium heat, and cook for 3 minutes more until the chicken is thoroughly cooked, and serve with steamed rice