Chicken Francese
The recipe Chicken Francese can be made in approximately 45 minutes. This gluten free recipe serves 2 and costs $2.44 per serving. One portion of this dish contains approximately 28g of protein, 25g of fat, and a total of 395 calories. It is brought to you by Kitchen Nostalgia. 3855 people were impressed by this recipe. If you have garlic powder, olive oil, chicken broth, and a few other ingredients on hand, you can make it. Many people really liked this main course. With a spoonacular score of 83%, this dish is outstanding. Try Chicken Francese, Chicken Francese, and Chicken Francese for similar recipes.
Servings: 2
Ingredients:
1/4 cup all-purpose flower
1/4 tsp black pepper
1 Tbsp butter
1/2 lb chicken breasts, cut into cutlets
1/2 cup chicken broth
1/2 tsp cornstarch
1 egg
1/2 tsp fresh parsley
1/4 tsp garlic powder
juice from 1/4 lemon, or to taste
1/4 lemon cut into rings
1/8 cup olive oil
salt
1/4 cup white wine*
Equipment:
frying pan
Cooking instruction summary:
Instructions CHICKEN FRANCESE: Place flour in a shallow dish. In another dish, put beaten egg. Season chicken cutlets with salt, pepper and garlic powder; dredge with flour, dip into beaten egg. If you like, you can repeat dredging in flour and dipping in egg one more time to achieve thicker coating. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through. Take chicken out of the pan. LEMON BUTTER SAUCE: Add lemon rings to the pan and fry shortly. Add lemon juice, a pinch of salt, chicken broth, white wine and cook for a minute or two. Add butter coated in cornstarch and slowly melt into your sauce. Return chicken to the pan. Cook until heated through. Serve Chicken Francese over pasta, rice, potaoes or other vegetables.
Step by step:
LEMON BUTTER SAUCE
1. Add lemon rings to the pan and fry shortly.
2. Add lemon juice, a pinch of salt, chicken broth, white wine and cook for a minute or two.
3. Add butter coated in cornstarch and slowly melt into your sauce.
4. Return chicken to the pan. Cook until heated through.
5. Serve Chicken Francese over pasta, rice, potaoes or other vegetables.
CHICKEN FRANCESE
1. Place flour in a shallow dish. In another dish, put beaten egg.
2. Season chicken cutlets with salt, pepper and garlic powder; dredge with flour, dip into beaten egg. If you like, you can repeat dredging in flour and dipping in egg one more time to achieve thicker coating.
3. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through. Take chicken out of the pan.
Nutrition Information:
covered percent of daily need
