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  Chicken Francais
This recipe serves one but can be easily doubled, etc.

6 oz chicken breast
flour
1 egg, beaten
1/2 to 1 fl oz clarified butter
lemon wedges
1/4 cup sherry
salt & pepper
freshly chopped parsley
1 Tbs whole butter

Pound the chicken breasts between plastic wrap until they are a uniform 1/4-inch thick. (If necessary, you can butterfly the chicken first.) Lightly coat the chicken with flour, then into the egg wash. Heat a saute pan until a drop of water dances, THEN add the clarified butter. Coat the pan evenly. Add the chicken to the pan, being careful not to splatter the butter. Give the pan a few shakes to make sure the chicken's not sticking, then leave it alone (you may need to reduce the heat a bit). Cook until you see the edges of the chicken start to whiten, and flip it over. Count to 30, then squeeze the lemon over the chicken and add the sherry. (Flambe is optional - just make sure you're prepared.) Reduce heat to LOW, add the whole butter, season and garnish. Once the butter melts, it's ready to serve. Goes well with fava beans and a nice Chianti.

If you want to make it healthy, you can substitute vegetable/canola/whatever oil for the clarified butter, use egg wash cut with skim milk or egg beaters, and substitute a small amount of chicken stock for the whole butter. It won't be the real deal, but it'll taste similar and your arteries will thank you.