Sunday, November 23, 2014

Chicken Francese

There is a restaurant that we go to frequently and I always order the same thing...chicken francese.  Most of the time it is excellent but depending on who the chef is when we visit, it can sometimes be disappointing.  So, I decided to perfect it at home.
 Here are the ingredients you will need:

4 skinless, boneless chicken breasts
flour for dusting
salt and pepper
2 large eggs beaten with 3 tsp. water
1/4 cup olive oil
1 lemon cut into thin rounds
juice of 1 lemon
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons of butter
2 tablespoons of flour
fresh parsley

Set up your breading station.
4 skinless, boneless, chicken breasts (about 1-1/2 pounds)
flour, for dredging
salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced (although I juice just about a whole lemon)
2 tablespoons butter
1/4 cup chopped parsley
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Pound the chicken between waxed paper to 1/4 inch thickness.

Coat the breasts with flour and shake off the excess.  Dip each breast in the egg to coat it and shake off the extra egg.  Place them in a hot skillet with the oil and cook on each side until golden.  This will take about 2 minutes per side.

Remove them and set them aside.

Pour the lemon juice, wine and chicken broth in the skillet.  Add the lemon slices. Cook for several minutes.

Mix the 2 tablespoons of softened butter with 2 tablespoons of flour and whisk it into the sauce.  Simmer until the sauce begins to thicken.  Throw in some diced parsley. Return the chicken to the sauce to coat it.

I served it with a creamy garlic pasta.  Excellent and it takes no time at all to prepare.