Chicken Francese
This lemony, buttery chicken Francese recipe is surprisingly simple, and marries perfectly browned chicken with a luxurious white wine sauce. Author: Author Recipe Type: Dinner Total Time: 40 min
Prep time:
Cook time:
Serving size: 4
Calories per serving: 341
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 341
1 pound boneless skinless chicken breasts
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 large egg, beaten
1/4 cup olive oil
SAUCE:
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
1/3 cup lemon juice
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley
Charred lemon wedge, optional
Directions:
Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a shallow bowl, combine flour, Parmesan, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and garlic powder. Place egg in a separate shallow bowl.
In a large skillet, heat oil over medium heat.
Dip chicken in flour to coat both sides; shake off excess. Dip in egg, letting excess drip off. Place immediately into hot pan, cook until browned, 2-3 minutes per side. Remove from pan, keep warm. Repeat with remaining chicken.
Increase heat to medium-high. Add wine; cook until wine has dissipated, stirring up browned bits in the bottom of the skillet, 2-3 minutes. Add chicken broth and lemon juice; bring to a simmer. In a small bowl, combine softened butter and flour to form a paste; add to skillet. Bring to a simmer; cook until sauce has thickened and reduced, stirring frequently, 4-5 minutes. Stir in salt and pepper. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Sprinkle with parsley. If desired, serve with lemon wedges.
Source: tasteofhome.com
In a shallow bowl, combine flour, Parmesan, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and garlic powder. Place egg in a separate shallow bowl.
In a large skillet, heat oil over medium heat.
Dip chicken in flour to coat both sides; shake off excess. Dip in egg, letting excess drip off. Place immediately into hot pan, cook until browned, 2-3 minutes per side. Remove from pan, keep warm. Repeat with remaining chicken.
Increase heat to medium-high. Add wine; cook until wine has dissipated, stirring up browned bits in the bottom of the skillet, 2-3 minutes. Add chicken broth and lemon juice; bring to a simmer. In a small bowl, combine softened butter and flour to form a paste; add to skillet. Bring to a simmer; cook until sauce has thickened and reduced, stirring frequently, 4-5 minutes. Stir in salt and pepper. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Sprinkle with parsley. If desired, serve with lemon wedges.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
