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| Chicken Francese |
A creamy bird dish with a exquisite tacky egg taste!
Ingredients :
- three tablespoons all-cause flour
- 1 skinless, boneless fowl breast half
- 1 egg, beaten
- ½ cup grated Parmesan cheese
- salt and pepper to flavor
- 1 ½ cups heavy whipping cream
- ½ cup chopped inexperienced onions
- 1 pinch grated Parmesan cheese
Instructions :
| Prep : 10M | Cook : 1M | Ready in : 25M |
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Notes :
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