Chicken French with Lemon Caper Sauce
1/2 cup all-purpose flour
3 large Wegmans Eggs, whisked until foamy
1 lb (2 pkgs) Wegmans Thin Sliced Chicken Breast Cutlets
Wegmans Sea Salt and cracked pepper
1/4 cup Wegmans Pure Olive Oil
1 jar (11 oz) Italian Classics Lemon & Caper Sauce, warmed
Put flour and eggs in separate shallow bowls or pie plates.
Season chicken with salt and pepper. Coat each cutlet well with flour. Dip in egg until well-coated.
Heat oil in pan on MEDIUM-HIGH, 1-2 min. Add cutlets, two at a time.
Cook about 3 min, until edges turn golden-brown. Turn over; cook about 3 min more, until internal temp reaches 165 degrees. (Check by inserting thermometer halfway into thickest part of chicken.) Drain on paper towels. Repeat with rest of cutlets. Transfer to clean serving platter. Serve with warmed sauce.
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