Recipe

Chicken Francese Recipe

	Vino4dino / All my dishes 2 years, 1 month ago The lemon in this recipe is not overpowering at all. In fact, you can even eat the lemon slices without them being too bitter. Combined with the sauce, this makes a wonderful, subtle dinner. Prep:20m Cook:20m Servings:4	Vino4dino
	easy

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Ingredients

4 skinless, boneless, chicken breasts (about 11/2 pounds)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

4 large eggs

3 tablespoons water

1/4 cup extra-virgin olive oil

1/2 lemon, with rind, cut in thin rounds

1/2 cup dry white wine, such as Pinot Grigio

1 cup chicken broth

1/2 lemon, juiced

2 tablespoons unsalted butter

1/4 cup chopped flat-leaf parsley

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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Comments

mystic_river1 2 years, 1 month ago said:
That is a perfect chicken dish~

krumkake 2 years, 1 month ago said:
My husband's favorite Italian dish - this sounds perfect...have printed it off and hope to make it soon. Thanks!

wynnebaer 2 years, 1 month ago said:
Will be making this soon....Thanks

jenniferbyrdez 2 years, 1 month ago said:
Yum.

notyourmomma 2 years, 1 month ago said:
Yum!

pat2me 2 years, 1 month ago said:
I have to try this, it sounds wonderful!
Thanks!

kukla 2 years ago said:
Sounds devine, Vino4Dino....I love these kinds of recipes...
I just joined the French Group, and noticed you had a question about adding recipes to groups?? Did anyone get back to you on that?? Meanwhile, I will add this one if that's OK with you...

kochhexe 1 year, 12 months ago said:
Hmmm, sounds great. one question: what is 'kosher salt'? i've never seen it in the stores, here. naturally, i know about kosher food, lived with a french-english-jewish family in London - but never saw kosher salt. is it necessary for this dish?

vino4dino 1 year, 11 months ago said:
No. It is not necessarry. Coarse salt is typically referred to as Kosher salt here in Baltimore. You can usa a coarse sea salt or Morton's or any brand.

notyourmomma 1 year, 11 months ago said:
Awesome dish, absolutely perfect technique. Love it.

pleclare 1 year, 10 months ago said:
Sounds wonderful,have to try!

chihuahua 1 year, 9 months ago said:
Sounds wonderful. Will be trying soon.

debra47 1 year, 9 months ago said:
Great recipe!

elleenchanted 1 year, 8 months ago said:
This looks wonderful. I look forward to trying this recipe ... thanks for sharing it!

pamelanava 1 year ago said:
YUM! Looks like a fabulous recipe! Thanks!
Pamela

pamelanava 1 year ago said:
BTW, you might check out my Feta Chicken with Zucchini recipe. It uses lemon slices, too and it's a fabulous recipe from Real Simple magazine!

rocketman002 3 days, 3 hours ago said:
I always use kosher salt instead of table salt to

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