Chicken Francese

Ingridients

3 tablespoons all-purpose flour

1 skinless, boneless chicken breast half

1 egg, beaten

1/2 cup grated Parmesan cheese

salt and pepper to taste

1 1/2 cups heavy whipping cream

1/2 cup chopped green onions

1 pinch grated Parmesan cheese

Directions

Prep 10 m

Cook 15 m

Ready In 25 m

Flour chicken breast, then dip in egg, then in Parmesan cheese to coat. In a small skillet, saute chicken over low heat, seasoning with salt and pepper to taste.

When the chicken is half done (after about 4 to 5 minutes), stir in the cream and green onions. Bring to a boil, then remove from heat, sprinkle with a handful of Parmesan cheese, and serve.