Chicken Francese

By t1bishop

Here the chicken is dipped in flour and
beaten eggs. then sauteed and served
with a piquant sauce.

Ingredients

• 6 large eggs
• 1/22 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup plus 2 tablespoons finely
• grated Pecorino Romano cheese
• 8 whole skinless, boneless chicken
• breasts (about 8 ounces each), trimmed and pounded to an even thickness
• Salt and freshly ground pepper
• All-purpose flour, for dredging
• 1 cup dry white wine
• 1/2 cup fresh lemon juice
• 3 tablespoons large salt-packed capers, rinsed
• 4 tablespoons cold unsalted butter

Details

Servings 8

Preparation

Step 1

I1. Preheat the oven to 350°. In a large.
shallow bowl. Beat the eggs. Stir in 2
tablespoons of the olive oil and the
cheese. Season the chicken breasts
with salt and pepper.
2. In a large skillet. heat 1/2 cup of
the olive oil. Working with half the
chicken breasts dredge 1 breast at a
time in the flour shaking off the
excess. Dip it in the beaten egg then
add it to the skillet and saute over moderate heat until golden brown, about 2
minutes per side; transfer to a large
baking sheet. Repeat with the remaining
breasts. adding the remaining 1/4
cup of oil to the skillet after cooking
the first 4 breasts. Transfer the baking sheet to the oven to finish cooking the chicken 3 to 5 minutes more.
3. Drain the oil from the skillet and
wipe it clean. Add the wine and boil
until reduced by half. about 4 minutes.
Add the lemon juice and capers and
simmer for 2 minutes. Remove the skillet from the heat and whisk in the butter 1 tablespoon at a time. Season with salt and pepper. Transfer the chicken breasts to a platter. Pour the sauce over them and serve
Serve with Steamed broccoli florets