Chicken Francese

"Can be found on foodnetwork.com"
 
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Ready In:
4mins
Ingredients:
12
Yields:
4 cutlets
Serves:
4
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ingredients

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directions

  • Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.
  • Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick.
  • Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
  • In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.
  • Heat the oil over medium-high flame in a large skillet.
  • Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
  • When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once.
  • Remove the chicken cutlets to a large platter in a single layer to keep warm.
  • Toss the lemon slices into the pan 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 to incorporate and dissolve the flour.
  • Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets.
  • Simmer gently for 2 minutes to heat the chicken through.
  • Season with salt and pepper and garnish with chopped parsley before serving.

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Reviews

  1. I have made this twice now. I don't know why I didn't learn the first time but the lemon flavor was very over powering in this dish. Maybe my lemon was too large. I love chicken francese and other than that this was a good recipe. I will make it again but just decrease the lemon juice to taste instead of following the recipe to a "T." Thank you so much for posting!
     
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