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Chicken Francese

Prep Time:

10 minutes

Cook Time:

15 minutes

Serves:

4

This is not a traditional Italian dish but we love it! Apparently it evolved from a desire to move away from veal and to a more inexpensive protein...and the more parsley to garnish with at the end, the better!

10 minutes

Ingredients

  • 2 chicken breasts, halved and pounded thin

  • ¼ C + 2 T all-purpose flour

  • 1 t + ½ t salt

  • 1 t freshly cracked black pepper

  • 2 eggs

  • 1 T milk

  • 2 C chicken stock

  • 3 T olive oil

  • 1 lemon, cut into slices

  • ½ t garlic powder

  • 3 T butter (approximately ½ stick)

  • ⅓ C dry white wine

  • 2 T fresh parsley chopped plus additional for garnish


Preparation

  1. Whisk together 2 eggs and 1 T milk in a small bowl; in a separate small bowl, mix together flour, 1 t salt, 1 t black pepper and ½ t garlic powder until well blended.

  2. Dip each of the chicken cutlets into the egg/milk mixture, shake well, and then dredge in the flour mixture until well coated. Set aside on a plate.

  3. In a medium-sized pan, heat 3 T olive oil over medium-high heat. Fry the chicken cutlets for 3 minutes on each side, them remove. Add the lemon slices, cook for 1 minute, and then remove from the pan.

  4. Next, add the 3 T butter to pan and cook until melted. Reduce the heat to medium and add the ¼ C flour and cook for about 2 minutes, stirring occasionally. Next, add the 2 C chicken stock, ⅓ C white wine and parsley. Cook until thickened.

  5. Finally, add the chicken pieces back into the sauce and spoon on top. Add lemon slices, garnish with additional fresh parsley (if desired) and cook for 1 more minute. Serve immediately.

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