Camilles Chicken Francese

7
Carol Perricone

By
@coolbaker1

We love Chicken Francese, and I saw this recipe on Facebook. It really looks delicious!!

Made the chicken tonight. My husband gave it a "10". It was yummy!!!

My Photos
Recipe: Camilles Chicken Francese
www.CamillesCooking.com

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
15 Min
Method:
Saute

Ingredients

  • 1 lb
    boneless chicken cutlets
  • 1/2 c
    bisquick
  • ·
    kosher salt and freshly ground black pepper
  • 3 large
    eggs
  • 1/4 c
    extra virgin olive oil
  • 3 Tbsp
    butter, divided
  • 2 Tbsp
    flour
  • 1/2 c
    white wine (i use pinot grigio or chardonnay)
  • 1 c
    chicken stock
  • ·
    juice of 1 lemon
  • ·
    flat leaf parsley, chopped

How to Make Camilles Chicken Francese

Step-by-Step

  1. Layer chicken cutlets on a work surface and place a piece of plastic wrap over them. Pound cutlets thin, and cut into medallion size pieces.
    In shallow dish, whisk bisquick, salt and pepper.
    Beat the eggs in another shallow dish.
    Dredge the chicken medallions through the bisquick, and then dip in the egg.
  2. Warm the olive oil and 1 tablespoon of butter in a saute pan over medium heat. Fry the chicken in batches, 2 minutes on each side. Keep them warm on a platter under a loose piece of aluminum foil.
  3. Add 2 additional tablespoons of butter, and the flour, to the drippings in the pan and mix well for a few moments. Add the wine, broth, and lemon juice, and simmer for 5-10 minutes on low heat.
    Season with more salt and pepper. Return chicken to pan, and cook in the sauce for 2-3 minutes longer. Serve with lemon slices, and garnish with parsley.

Printable Recipe Card

About Camilles Chicken Francese

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian



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