Crispy Chicken Francese or Francaise

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This recipe is in our Vol. 3 Cookbook and is printable from our website.
Chicken Francese
1/2 INCH THICK CHICKEN BREASTS
SALT & PEPPER
ONION POWDER
2 LEMONS
BADIA ROASTED GARLIC POWDER
2 EGGS
1 1/2 CUPS SELF-RISING FLOUR
1 PINT SLICED WHITE MUSHROOMS
1 STICK BUTTER
Place butter in a saucepan with mushrooms on medium heat. Sprinkle mushrooms with salt, pepper, and onion powder. Cook on medium/low heat until juices turn from cloudy to clear. Do not cook on high or butter will burn. Salt and pepper chicken (*NOTE: slice breasts thin or you will have to cook them longer to reach a safe internal temp. of 175 degrees F.) then sprinkle with garlic powder and onion powder. Beat eggs and pour over chicken to coat well. In a shallow pan, coat chicken well with flour. Fry chicken 3 minutes per side until golden brown. Let chicken cool on a drying rack for 3 minutes, then place in a dish and pour hot mushrooms and butter on top. Squeeze two lemons on the top of the chicken and mushrooms. Garnish with lemon slices

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