Chas Celli is a great man and a wonderful friend of mine. His passion for delicious food and unique restaurants was part of what bonded us. Chas is a retired firefighter from Asbury Park and the man knows how to cook. He is famous for his Chicken Francaise and my friends and I put him and his culinary skills to the test. One night we told him to join us for a great night of food, laughs and wine. He expected to be cooking for 6-8 people but it turned into about 15. Nonetheless, Chas maintained his cool and made a dinner we'd all never forget. Chas was kind enough to let me share his recipe so that you at home can enjoy it too.

4 Boneless, Skinless, Chicken Breasts

All Purpose Flour for Dredging

4 Large Eggs

1/4 Cup of Vegetable Oil

Juice of One Lemon

1/2 Cup of White Wine

4 Tablespoons of Unsalted Butter

4 Thin Slices of Lemon, for Presentation

Chopped Flat Leaf Parsley, for Garnish

Salt and Pepper

*Can be Served over Bed of Pasta with Capers as Added Garnish

On a cutting board, pound chicken breasts under a sheet of plastic wrap until they are 1/4 inch thick. Put some flour in a shallow dish and season with salt and pepper. Beat the eggs in a separate bowl to make the egg wash. Heat the oil over medium-high flame in a large skillet. Dredge both sides of the chicken breasts in the seasoned flour. Shake off excess flour, then dip in the egg wash. When the oil is hot, add the chicken breasts and fry until golden (turning once.) Remove the chicken from the pan to a larger platter. Add the chicken broth to the pan then add the wine. Do this of the flame to avoid flare-ups. Add the lemon juice and simmer until reduced by half. Return the chicken to the pan and add the butter. Simmer for two minutes to heat the chicken through. Plate the chicken and drizzle the juice over the top and place a slice of lemon on each piece. Garnish with chopped parsley and serve.

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