chicken franchese for 50 people
Tracy
03/08/12 		I have to make chicken franchaise for 50 people. Can you give me a recipe please :)
ellen
03/08/12 		This prep is very like the chicken marsala recipe I have posted, with all the pounding of the chicken:

www.ellenskitchen.com/forum/messages/33908.html

You do the chicken scaloppine style.

The sauce per each 1 1/2 pounds of chicken:

½ cup dry white wine

1 ½ cups chicken stock

8 thin lemon slices, seeds removed

3 T butter

Return the skillet to high heat and add wine. Reduce by half. Add chicken stock and lemon slices and boil for 5 minutes. Remove lemon slices and continue boiling the sauce until reduced by half.

8. Off heat, swirl butter into skillet until the sauce is thickened. Add scaloppine, turning them until coated. Divide among 4 plates and garnish with lemon slices. Serve immediately.

tracy
03/08/12 		thank you ellen

Can i make the sauce the night before? Then heat and serve?

ellen
03/08/12 		Yes, but don't put the sauce on until the chicken is hot- otherwise, you lose quite a bit of the texture.