CHICKEN FRANCESE

Ingredients

Chicken Francese

2 boneless, skinless chicken breasts, halved lengthwise to make 4 thinner breasts
¼ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 large eggs, beaten
3 tablespoons vegetable oil

Lemon sauce

2 tablespoons unsalted butter
2 tablespoons flour
⅔ cup dry white wine
⅔ cup low-sodium chicken broth
1 tablespoon lemon juice
1 lemon, thinly sliced
Chopped fresh Italian parsley
Parmesan cheese

Instructions

Flour, kosher Combine salt, freshly ground black pepper, and garlic powder in a shallow bowl. Whisk the eggs in a separate shallow bowl.
Heat the oil in a large skillet over medium-high heat. Dredge the chicken cutlets in the flour mixture and then dip them into the eggs. Allow the excess beaten eggs to drain.Add the chicken to the pan and fry until golden brown on the bottom. Flip and cook until the other side is golden brown and cooked through. Place chicken on a plate. Gently wipe most of the oil from the pan.
Reduce the heat to medium and melt the butter.Add the flour and cook for 2 minutes, gently scraping the bottom of the pan to remove any browned bits. Add the white wine and let it simmer for 1-2 minutes. Add chicken broth and lemon juice. Stir everything together and let it thicken for a minute. Return the cooked chicken to the pan with the sauce.Garnish with fresh lemon wedges, chopped fresh parsley or a sprinkle of grated Parmesan cheese. For best results, serve promptly.

Notes

Cut 2 large chicken breasts in half lengthwise to create 4 thinner chicken cutlets. Another option is to smash the chicken with a meat mallet.
I know it sounds wrong to dip the chicken in flour first and then in the egg mixture, but that’s what’s so special about this recipe.You can use olive oil for this recipe, but I prefer vegetable oil because it browns the chicken better and makes it crispier.
This bowl moves pretty quickly, so you always have everything you need within reach.
For optimal flavor, use a dry white wine such as Chenin Blanc, Pinot Grigio or Sauvignon Blanc. It must be of good quality and that you enjoy drinking it. Don’t cook with cheap wine.For a thicker, creamier sauce, add 1/4 cup cream when making the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The breading won’t be crispy, but the cutlets will still be tender and flavorful. Reheat on the stove over low heat or in the microwave on reduced power to warm through without drying it out.
Theoretically you can freeze this dish, but it won’t be the same.The chicken topping will not be crispy, so I recommend finishing what you know in one sitting.

Thank you for following me on Facebook & pinterest
for more recipes click here