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Chicken Francese Recipe

   
 

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     Chicken Francese

Category   Entrees - Maindishes
Sub Category   None

Ingredients
4 chicken breasts pounded 1/2 inch thick
salt & pepper
1 cup flour
1 tsp. garlic powder
1/2 tsp. paprika
3 Tbsp. butter cut into 1 Tbsp slices
2 large eggs
1/4 cup Parmigiano Reggiano cheese, grated
2 lemons, juice of 1/2 and 1 sliced
 
1/4 cup olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken stock
Fresh parsley, chopped

Instructions
Season the chicken with salt and pepper on both sides. Season the flour with garlic powder and paprika. Roll the butter slices in the flour and reserve. Beat the eggs with the cheese and lemon juice.
Heat the oil over medium to medium-high heat. Dredge two pieces of the chicken in the flour, then coat in the egg batter and saute to deep golden, 2-3 minutes on each side. Cook all chicken and set aside.
Add the sliced lemon to the pan, caramelize on one side, then flip and add the garlic to the pan. Stir for 1 minute, then add the wine to the pan to deglaze. Pour the stock into the pan and bring to a bubble; swirl in the seasoned, floured butter to form a sauce. Slide the chicken back into the pan and cook through, 4-5 minutes.
Serve with crusty bread or a side of pasta to absorb the sauce and sprinkle with parsley.


Originally Submitted
1/17/2018





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