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:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-FRANCESE" "M" "2/6/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CHICKEN FRANCESE" "chicken breasts in a light batter, saut\*(e'ed, with an herb and lemon wine sauce"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Easy, fast, and remarkably tasty.
.PP
Drew Nierporent's Chicken Francese
(LifetimeTV "Our Home" show recipes web page).
From Recipes Archives:
.in +1
http://www.neosoft.com/recipes/poultry/francaise.html.
.in
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "large saut\*(e' pan"
.IG "" "plates for flour and for eggs"
.IG "" "hot serving platter"
.sp
.IG "1.5 lb" "chicken breasts"
.IG "1 cup" "flour"
.IG "2" "eggs,"
lightly beaten
.IG "1 tsp" "olive oil"
.sp
.IG "1" "lemon"
.IG "1/2 cup" "white wine"
.IG "1/3 cup" "onion,"
finely diced
.IG "1 Tbsp" "chopped oregano"
.IG "1 Tbsp" "chopped parsley"
.IG "" "salt, pepper"
to taste
.sp
.IG "2  Tbsp" "softened butter,"
or more if desired; OPTIONAL
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Cut chicken into serving pieces of desired shape
(strips or round medallions are best):
e.g., for a ca. 1.5 lb large breast, cut each half into 3 cutlets (tail end,
and two half-thickness cutlets from breast end), flatten between wax paper to
equalize, and trim as needed.
.SK 2
Heat oil in pan over high heat.
Dredge each cutlet with flour, pass through beaten eggs, 
and immediately put into skillet.
Cook for 2 minutes on each side.
Remove cooked chicken to a hot serving platter and keep warm.
.SK 3
To make sauce, deglaze pan with white wine, reduce by half,
squeeze lemon into pan, add herbs and onion, add salt and pepper.
.SK 4
If desired, beat in the 2 Tbsp or more of butter, in small portions off heat,
to make a white wine butter sauce.
.SK 5
Pour over chicken and serve.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Per serving (excluding unknown items and optional butter): 682 Calories; 
34g Fat (41% calories from fat); 90g Protein; 21g Carbohydrate; 
368mg Cholesterol; 221mg Sodium.
.PP
From posting:
"Manhattan restaurateur Drew Nierporent may not live in the fish-eyed 
lense, but the meals dished up from his world famous Tribeca Grill -- which 
Nierporent co-owns with film star Robert DiNiro -- are the stuff of legend.
Nierporent's Chicken Francese shows just how far the chef has come since
his first day job as a grill man at New York's first McDonald's!"
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
30 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.ig
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> 
>                          [Web space courtesy of NeoSoft]
> 
>                          Interested in being a sponsor?
> 
> [Francaise]
> 
>  Recipes Archive                     Poultry                           Francaise
> 
> From: Amy Kurtzman <amy@kurtzman.com>
> Newsgroups: rec.food.recipes
> Subject: COLLECTION (2) Chicken Francaise
> Date: 30 Jan 1997 19:59:47 -0700
> Message-ID: <199701260954.BAA16866@proxy1.ba.best.com>
> 
>                             Chicken Francaise
> 
> Recipe By     : Buddy Shrago, Ft. Lauderdale Sun-Sentinel 11/14/91
> Serving Size  : 4    Preparation Time :0:00
> Categories    : Chicken                          Main Dishes
> 
>   Amount  Measure       Ingredient -- Preparation Method
> --------  ------------  --------------------------------
>    4                    eggs
>      1/4  cup           light cream
>      1/4  cup           grated Parmesan cheese
>    1      teaspoon      chopped fresh parsley
>                         salt and pepper -- to taste
>    4                    boned and skinned chicken breast halves
>      1/2  cup           flour
>    4      tablespoons   butter
>      1/2  cup           white wine
>    1                    lemon -- juiced
> 
> Combine eggs, cream, Parmesan cheese, parsley, salt, and pepper to make a
> batter. Dredge chicken in flour, shaking off the excess. Then dip chicken in
> batter.
> 
> Heat the butter in a skillet over medium-high heat. Add the chicken and cook
> until golden brown on each side. Place browned chicken in oven-proof serving
> dish. Pour wine and lemon into skillet and scrape bottom with wooden spoon to
> remove browned bits. Bring to a boil and let cook until slightly thickened. Pour
> juices over chicken. Cook in a preheated 350!F oven for 15 minutes.
> 
>                    - - - - - - - - - - - - - - - - - -
> 
> Per serving: 401 Calories; 22g Fat (51% calories from fat); 31g Protein; 16g
> Carbohydrate; 280mg Cholesterol; 352mg Sodium
> 
> NOTES : This light chicken dish is a traditional Italian preparation.
> 
> Buddy Shrago caters food to film crews shooting on location in Florida.
> 
> _____
> 
>                    *  Exported from  MasterCook Mac  *
> 
>                     Drew Nierporent's Chicken Francese
> 
> Recipe By     : LifetimeTV "Our Home" show recipes web page
> Serving Size  : 6    Preparation Time :0:00
> Categories    : Chicken
> 
>   Amount  Measure       Ingredient -- Preparation Method
> --------  ------------  --------------------------------
>    6                    chicken breasts -- (4 to 6)
>    1      cup           flour
>    4                    eggs -- lightly beaten
>    2                    lemons
>      1/2  cup           white wine
>    2      tablespoons   olive oil
>    3      tablespoons   chopped oregano and parsley
>    1                    onion -- finely diced
>                         salt and pepper -- to taste
> 
> Cut chicken into desired shape (strips or round medallions are best), dredge
> with flour. Put floured chicken into the  beaten eggs and immediately place into
> a preheated skillet with olive oil. Cook for two minutes on each side, then
> remove chicken to a serving platter. To make sauce, add white wine to the same
> pan in which the chicken was cooked -- reduce wine by half. Then squeeze juice
> from lemons into pan over high flame. Add herbs, salt and pepper. Pour sauce
> over chicken and serve.
> 
>                    - - - - - - - - - - - - - - - - - -
> 
> Per serving (excluding unknown items): 682 Calories; 34g Fat (41% calories from
> fat); 90g Protein; 21g Carbohydrate; 368mg Cholesterol; 221mg Sodium
> 
> NOTES : Manhatten restaurateur Drew Nierporent may not live in the fish-eyed
> lense, but the meals dished up from his world famous Tribeca Grill -- which
> Nierporent co-owns with film star Robert DiNiro -- are the stuff of legend.
> Nierporent's Chicken Francese show s just how far the chef has come since his
> first day job as a grill man at New York's first McDonald's!
> 
>  Fontina                             Search                            Fricassee

..
