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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