Chicken Francese

Name: Chicken Francese
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chicken broth; 118 milliliters dry white wine, such as Pinot Grigio; 4 larges eggs; 59 milliliters chopped flat-leaf parsley; 4 servings All-purpose flour, for dredging; 1 lemon, juiced; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, with rind, cut in thin rounds; 59 milliliters extra-virgin olive oil; 2 kilograms skinless, boneless, chicken breasts (about; 2 Tbsps unsalted butter; 3 Tbsps water

Chicken Francese might be just the main course you are searching for. One portion of this dish contains roughly 139g of protein, 40g of fat, and a total of 1004 calories. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up butter, water, eggs, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Watch how to make this recipe.

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.

Ingredients you will need

Chicken Breast

Salt And Pepper

All Purpose Flour

Water

Egg

Meat

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Meat Tenderizer

Bowl

Heat the oil over medium-high flame in a large skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once.

Ingredients you will need

Chicken Cutlet

Seasoned Flour

Dip

Egg

Cooking Oil

Remove the chicken cutlets to a large platter in a single layer to keep warm.

Ingredients you will need

Chicken Cutlet

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.

Ingredients you will need

Lemon

Equipment you will use

Frying Pan

Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.

Ingredients you will need

Lemon Juice

Broth

Sauce

Wine

Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Ingredients you will need

Salt And Pepper

Whole Chicken

Parsley