What is Chicken Francese? It’s an Italian-American chicken recipe dredged in flour, egg-dipped and sautéed chicken cutlets with delicious lemon-butter and white wine sauce. Wikipedia
Ideal for any dinner date special. Happy cooking!
4 skinless, boneless chicken breasts
All-purpose flour, for dredging
2 large eggs
2 Tbsp. water
1/4 cup extra-virgin olive oil
1/2 lemon, cut into thin rounds
1 cup dry white wine, (alternatively grape juice or apple juice)
2 cups chicken broth
1/2 to 1 lemon, juiced
2 Tbsp. unsalted butter
Salt and freshly ground pepper to taste
1/4 cup chopped flat-leaf parsley
Put chicken breasts on slicing board and cut into 2 parts (horizontally). Cover plastic wrap on top of chicken and start to pound with a mallet or food hammer. Make it 1/4-inch thick.
Add 1 cup flour in a bowl and season with of salt and pepper; Stir until well distributed. In another small bowl, beat the eggs with 2 Tbsp. water to make an egg wash.
Heat the oil over medium heat in a large skillet.
Roll both sides of the chicken breast in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
Flour first, then egg wash.
Once the oil is nice and hot, fry each chicken about 2 minutes on each side until golden brown. Transfer chicken to a platter lined with paper towels and cover to keep warm.
In a pan, add lemon slices and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir well to incorporate the butter and dissolve the flour. Adjust heat to low and palce back the chicken in the pan. Put the lemon slices on top of the cutlets. Simmer for 4 to 5 minutes to heat chicken. Season with salt and pepper and chopped parsley. Serve and enjoy!
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