Chicken Francese

rachel ross

By
@rross

A great recipe for having people over! You can use frozen chicken cutlets for a cheaper option than fresh cutlets.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

20 Min

Ingredients

4
skinless, boneless chicken breasts
flour, for dredging
salt and pepper
4 large
eggs
3 Tbsp
water
1/4 c
extra-virgin olive oil
1/2
lemon, with rind, cut in thin rounds
1/2 c
dry white wine
1 c
chicken broth
1/2
lemon juiced
2 Tbsp
unsalted butter
1/4 c
chopped parsley

Directions Step-By-Step

1
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.
2
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 tbsp. water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
3
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.
4
When the oil is nice and hot, add the cutlets and fry for 3 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
5
Toss the lemon slices into the pan and cook for 1-2 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.
6
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.

About this Recipe

Course/Dish: Chicken