CHICKEN

Whats your favorite way to have it prepared?For me it grilled in an italian dressing

UMMMMMMMMM that sounds really good Rachel

with a fresh cilantro butter..my culinary students made it last Saturday, it was out of this world

chicken francese...like mentioned, but we also add white wine into the pan and let it sit for a little to get a tiny bit thick

fried cutlets.

Going to try grilling them in balsamic vinegar with portabella mushrooms. Hope it comes out good

Chicken cutlests rolled with muenster cheese and asparagus, sprayed with butter flavored Pam, rolled in bread crumbs and baked. YUMMMMM

OMG!! I just finished eating Chicken Francese, the recipe below and it was amazing. My hubby said it was the best Chicken Francese he ever had and my brother couldn't believe how good it came out. A+ for this recipe, I got it off of Food Network.

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Chicken Francese with Lemon and Pecorino

Recipe courtesy of David Rosengarten

1 pound boneless, skinless chicken breast
4 heaping tablespoons finely grated Pecorino cheese
8 tablespoons very finely chopped parsley
2 eggs, beaten well
Flour, for dredging
1/2 cup olive oil
1/2 cups dry white wine
2 cups chicken stock
12 thin, round slices of lemon, seeds removed
4 tablespoons butter
Cut the chicken breasts into 12 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until theyre thin. Season with salt and pepper. Place cheese and 4 tablespoons parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until its smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to 2 saute pan large enough to hold 3 cutlets in a single layer. Place over medium high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Repeat with remaining cutlets. Spill the oil out of the saute pan. Return the pan to high heat. Add 1/4 cup of white wine to each pan and reduce it to 2 tablespoons in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until its reduced to 1/2 cup. Turn heat to very low. Swirl 2 tablespoons butter into each pan until the sauce is thickened. Add cutlets to each pan, turning them until they are coated in sauce. Divide cutlets among 4 plates, pour remaining 4 table

Prep Time: 15 minutes
Cook Time: 20 minutes

Thanks for the recipe Latina i am a big chicken fan & will def try that one