CHABLIS CHICKEN FRANCAISE

• 8 Chicken breast pieces (3 1/2 -oz ea) boned and skinned

BATTER 

• 1 cup Eggs -- beaten 
• 2 tablespoons Lemon juice 
• 1/4 cup Parsley -- chopped 
• 1/4 teaspoons Salt 
• 1/4 cup Chablis wine 
• 1 1/2 teaspoons Garlic -- pureed 
• 2 dashes Hot pepper sauce 
• 1/4 cup Parmesan cheese -- grated 
• Margarine or butter for -- Coating pan 

SAUCE 

• 1 Margarine stick 
• 1/2 cup Chablis wine 
• 1/4 cup Lemon juice 

TOPPING 

• 8 oz. Cherve Cheese (French Goat cheese) optional

Dust the chicken in the flour and set aside. Make the batter by beating eggs briskly, then beating in the lemon juice, salt, wine, garlic, hot pepper sauce, and Parmesan. 

Coat a heavy skillet with margarine or olive oil and place over high heat. Dip the floured chicken pieces generously in the batter and place in the heated skillet. Cook until golden brown on each side, about 5 minutes. 

Remove chicken from the pan and drain excess oil. Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. 

Sprinkle with the chopped parsley over the pan. Serve a portion of the chicken onto a plate. Ladle a small amount of sauce over the chicken. Place a small (1/2 ounce) dollop of the cherve on top of the chicken breast and serve immediately.