Chicken Francaise with Mushrooms

Ingredients:
*Kirkland Perdue Chicken Breast Boneless Skinless, 16 oz (remove)
almond flour, 0.25 cup (remove)
Egg, fresh, 1 large (remove)
Water, tap, 1 fl oz (remove)
Parmesan Cheese, grated, 2 tbsp (remove)
Parsley, dried, 1 tsp (remove)
Lemon Peel, 1 tsp (remove)
Mushrooms, fresh, 2 cup, pieces or slices (remove)
Garlic, 5 cloves (remove)
Rosemary, dried, 1 tsp (remove)
*Campbell's low sodium chicken broth, 1 cup (remove)
White Wine, 8 fl oz (remove)
*Lemon Juice, 1 lemon yields (remove)
Butter, unsalted, 1 tbsp (remove)

Dredge chicken breasts in egg wash egg & water) and almond flour mix (almond flour, parmesan cheese, parsley, pepper and lemon zest)

Saute in vegetable spray (or evoo if needed)
Remove to plate and tent with foil

Saute mushrooms and garlic in butter in same pan. Add liquids and reduce. Add chicken back to finish cooking.

Not the true egg coating of a francaise. My version with the mushrooms as well and herb selection. See notebook for short statement for recipe.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFBARRAE.