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Chicken Francese Recipe

   
 

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     Chicken Francese

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25 Minutes
Ingredients
4 Boneless Chicken Breasts (1 1/2 Lbs)
Flour for Dredging
Salt & Pepper
4 Large Eggs
1/2 Lemon with Rind, 1/2 Lemon Juiced
1/2 C Dry White Wine (Pinot)
1 C Chicken Brother
2 Tbsp Unsalted Butter
1/4 C Extra Virgin Olive Oil
 
1/4 C Parsley
Instructions
Pound chicken flat. Mix flour, salt & pepper in a bowl. In a separate bowl, beat eggs with 3 tbsp of water.
Heat oil to medium. Dredge chicken on both sides in flour then dip in egg. Let excess drip off. Cook chicken in the oil for 2 minutes on each side until golden brown. Set chicken aside. Toss lemon slices into the pan and cook 1-2 minutes. Add wine, broth, lemon juice and simmer for 5 minutes.
Roll the butter in flour and add to skillet. This will thicken the sauce.
Reduce heat to medium low and return chicken to pan. Place lemon slices on top of chicken and simmer for 2 minutes. Season with salt & pepper and garnish with parsley.


Originally Submitted 4/12/2010





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