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suepeasley

Chicken Francese

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Ingredients

  • 4 boneless breasts ( about 1 1/2 pounds)
  • Flour for dredging
  • Salt and pepper
  • 4 large eggs
  • 3 tbsp water1/4 cup extra virgin olive oil
  • 1/2 lemon, w/rind, cut thin
  • 1/2 cup white wine (Pinot)
  • 1 cup chicken broth
  • 1/2 lemon, juiced
  • 2 tbsp butter
  • 1/4 cup chopped flat parsley

Details

Preparation

Step 1

Dredge chicken in flour and salt/pepper. Dip in eggs and add cutlets to hot oil. Cook2 minutes on each side. Remove from oil set aside.

Toss lemon slices into pan cook for 1-2 minutes. Add wine, broth, and lemon juice. Simmer 5 min. Roll the butter in flour and add to mixture to thicken sauce. Reduce heat to medium- low and put chicken back in pan. Place lemon slices on top of cutlets. Simmer for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with parsley.

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