Chicken Francais

Submitted by Starscr292

All ingredient quantities are approximate.  This is one of those recipes where you adjust amounts to your personal tastes.   If you're watching your calories or cholesterol, this is probably not a good recipe for you  :))     This recipe came from the head chef at the Brown Derby when I worked there.  We sold tons of it!

2-3 lbs. boneless, skinless chicken breasts, pounded as thin as possible, 1/4 to 1/8" or thereabouts
              (a very messy procedure I might add)
2 c. sliced mushrooms
1-2  Tbl. lemon juice (fresh is best)
At least 1-1/2 c. dry white wine
LOTS of real butter

Dip flattened chicken in egg wash then dredge in flour.   Sautee until golden brown in butter (I use at least a stick in this part of the process).  Remove chicken and set aside.  Either wash the skillet or use a second one to sautee the mushrooms in more butter (again, I probably use at least a stick).   Add lemon juice and wine to mushrooms, if you think it needs more wine, go ahead and add it.  Allow this mixture to come to a boil then simmer for 2 or 3 minutes, this allows the alcohol to cook off.  Add chicken back to skillet with mushrooms.  Cover and simmer gently until chicken is heated through and most (if not all) the liquid has been absorbed by the chicken.

I serve this over wild rice.  It'll easily feed 2 hungry adults.