CHICKEN FRANCESE

This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.

CHICKEN FRANCESE #chicken #dinner

INGREDIENTS

  • 3 to 4 boneless and skinless chicken breasts about 14 oz. to 16 oz. total
  • 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
  • 4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
  • 4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
  • 4 garlic cloves minced
  • 1/4 teaspoon red pepper flakes more, to taste
  • 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp garlic powder
  • 4 eggs
  • 2 tbsp Parmesan grated
  • 1/2 cup dry white wine ie, Pino Grigio
  • 1 1/4 cups chicken stock
  • Juice of two fresh lemons about 4 tablespoons
CHICKEN FRANCESE #chicken #dinner


INSTRUCTIONS

  1. Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
  2. Cut each pounded chicken piece into halves, or thirds. Set aside.
  3. Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
  4. In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
  5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
  6. .........................
  7. .........................
You can find complete recipes click here!

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