Chicken Francese Recipe

By charlotteh371

serves 2-4

Ingredients

• 2 boneless skinless chicken breasts, fileted thinly to create 2 to 3 breasts servings
• 1 cup very condensed chicken broth
• 1/4 cup white wine
• 1 lemon, juice of
• 3 eggs
• grated parmesan cheese
• flour
• 1 garlic clove, crushed
• parsley
• 1/2 cup unsalted butter (not marg)
• linguine

Preparation

Step 1

1. dust chicken with flour
2. in a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter)
3. dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
4. Remove all chicken to a platter - keep warm
5. in the same skillet, increase heat to med-high and quickly brown the garlic (not too brown), then deglaze the pan with wine and let "boil" a few minutes
6. Add broth, butter and let cook until butter has melted.
7. Add parsley, quickly whisking together (i also add capers)
8. Add lemon juice 1/4 at a time until desired taste
9. Thicken if desired
10. Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese