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:

Quickview
394k Calories
28g Protein
24g Total Fat
10g Carbs
16% Health Score
Limit These
Calories
394k
20%

Fat
24g
38%

  Saturated Fat
6g
43%

Carbohydrates
10g
3%

  Sugar
2g
2%

Cholesterol
169mg
57%

Sodium
625mg
27%

Alcohol
3g
17%

Get Enough Of These
Protein
28g
56%

Iron
17mg
100%

Selenium
43µg
62%

Vitamin B3
12mg
61%

Vitamin B6
0.95mg
48%

Vitamin C
35mg
44%

Phosphorus
327mg
33%

Potassium
772mg
22%

Vitamin B5
2mg
21%

Vitamin E
2mg
18%

Vitamin B2
0.24mg
14%

Magnesium
55mg
14%

Fiber
2g
9%

Vitamin K
9µg
9%

Vitamin B12
0.46µg
8%

Folate
29µg
7%

Zinc
1mg
7%

Vitamin B1
0.11mg
7%

Vitamin A
341IU
7%

Manganese
0.13mg
7%

Vitamin D
0.66µg
4%

Copper
0.08mg
4%

Calcium
34mg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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