Chicken Francese
"Adapted from Cook's Illustrated"
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
8 cutlets
- Serves:
- 4
ingredients
- 1 tablespoon butter
- 1 medium onion, diced small
- 1⁄2 cup dry white wine or 1/2 cup dry vermouth
- 1⁄3 cup lemon juice (from 2 lemons)
- 2 1⁄4 cups low sodium chicken broth
- 4 boneless skinless chicken breasts
- 1⁄2 cup all-purpose flour
- 1 teaspoon table salt
- 1⁄2 teaspoon ground pepper
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons butter
directions
- Melt 1 tbsp butter in a medium non-reactive saucepan. Saute onions until translucent, 2-3 minute Add wine, juice and broth. Turn heat to high until sauce boils, then turn down to medium and reduce to 1 1/2 cups. Strain into a measuring cup and set aside.
- Preheat oven to 200 degrees F. Place a baking rack in a rimmed baking sheet and place in oven.
- Slice breasts in half horizontally and pound to an even 1/4" thickness. Whisk salt and pepper into flour in a pie plate. Whisk eggs and milk in a second pie plate. Dip chicken cutlets in flour, then in egg, then back in flour. Set aside on a rack over a baking sheet.
- When all 8 cutlets are coated, melt 1 tbsp butter in 1 tbsp oil in a 12" nonstick skillet. Saute 4 cutlets over medium heat until nicely browned, 1 1/2 to 2 minutes. Flip and brown another 30-60 seconds. Remove cutlets to baking rack in oven.
- Wipe out pan with paper towel, and using another 1 tbsp butter and 1 tbsp oil, cook remaining 4 cutlets. Remove to baking rack.
- Wipe out pan with paper towel and add reserved sauce to now-empty pan over medium heat. Swirl in remaining 2 tbsp butter. Dip cutlets in sauce and serve, 2 cutlets per serving.
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Reviews
-
This is a great recipe! I've made it a few times already. The chicken comes out just right...not too rubbery or thin. And the sauce is so rich! It has just the right amount of lemon.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
