---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN FRANCAISE
  Categories: Chicken
       Yield: 1 servings
  
            Chicken breast; bone, skin,
            -pound
       4    Lemons; peel, slice thin
            Eggs
            Wondra flour
            Regular flour
            Garlic salt
            Pepper
            Milk
       2 c  Dry white wine
  
   Beat eggs, about 1 egg for every 2 pieces of chicken,
   add some milk, garlic salt and Lowrys seasoning
   pepper. Gradually add Wondra flour- DO NOT SUBSTITUTE,
   until the batter is thick but drippy. Peel and thinly
   slice the lemons. Put some regular flour in a shallow
   pan. Have frying pan ready along with some butter,
   margarine and oil. When everything is ready, heat the
   frying pan with a combination of butter, margine and
   about 1 T of vegetable oil. Dust the chicken with the
   regular flour, making sure to shake off the excess
   flour. Dip the floured chicken into the batter, let
   excess drip off and saute the chicken until it is
   browned. As the chicken is cooked remove it to a
   serving pan with deep sides. As you put the chicken in
   the pan, put slices of lemon between the slices of
   chicken. When all of the chicken has been cooked, turn
   up the heat on the frying pan and add about 2 cups of
   dry white wine. Let the wine bubble and let the
   alcohol cook off. When this is done pour some over the
   chicken and put some in a gravy boat and serve with
   the chicken. If you can keep the chicken on a very low
   heat as you cook it.
  
 -----