Chicken Francese w/Citrus Herb Sauce

By Bearbuddy45

Ingredients

• 3 whole chicken breasts - boned, split, tenderloin and skin removed
• 1 1/2 c. seasoned flour
• 2 eggs
• 2 tbsp. chopped parsley
• 1 tbsp. chopped lemon zest
• 1/2 c. canola oil
• SAUCE
• 2 tbsp. olive oil
• 1/2 c. minced shallots
• 2 cloves garlic, minced
• 2 tbsp. flour
• 1/2 c. white wine
• 1/4 c. lemon juice
• 1 1/4 c. hot chicken broth
• 1/4 c. chopped parsley
• 2 tbsp. chopped chives
• salt and pepper, to taste

Details

Servings 6

Preparation

Step 1

Pound chicken breast until thin. Flour breasts in seasoned flour.

In a bowl beat together eggs, chives, parsley and lemon zest. Heat oil in a 12" skillet. Dip floured chicken into eggs then into hot oil. Pan fry until golden brown on both sides (2 minutes per side). Repeat until all chicken and tenders are cooked. Keep chicken warm while making sauce in a 300 degree oven.

Degrease pan. Add olive oil. Saute shallots and cook 1 minute. Add garlic. Cook 30 seconds. Sprinkle shallots with flour and cook 1 minute. Whisk in wine and lemon juice and cook 1 minute. Slowly whisk in chicken broth and bring to a boil. Reduce heat and simmer sauce 3-4 minutes. Add herbs, adjust seasonings. Serve over warm chicken breasts.

NOTE: The addition of 1 c. peeled, chopped tomatoes added with the chicken broth will create a Provencal variation on this sauce.