Chicken Francese

Chicken Francese might be a good recipe to expand your main course repertoire. One portion of this dish contains roughly 17g of protein, 19g of fat, and a total of 307 calories. This recipe serves 4. For $1.29 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is liked by 27 foodies and cooks. A mixture of skinless boneless chicken breasts, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by For the Love of Cooking. Overall, this recipe earns a pretty good spoonacular score of 54%. If you like this recipe, you might also like recipes such as Chicken Francese, Chicken Francese, and Chicken Francese.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a bowl, seasonthe flour with garlic powder, and some sea salt &freshly cracked pepper, to taste; mix until well combined. Whisk eggs until well combined, in a separatebowl.Cut the thin portion of the bottom couple inches of the chicken breast off. Cut each remaining portion of the chicken breast in half lengthwise. Place some saran wrap over the top of the chicken on the cutting board, and pound with a mallet until they are about - inch thick.Heat 2 tablespoons ofolive oil in a large skillet over medium-high heat. Dip the chicken lightly in the seasoned flour, next dip into the whisked egg, and lastly dip back into the flour before placing into the hot oil in the skillet; repeat with remaining chicken, cooking in batches if needed. Cook the chicken undisturbed until golden brown, about 4-5 minutes then flip over and continue to cook until golden brown and cooked through, about 3-4 minutes. Remove from the skillet and place on a paper towel lined plate. Cover loosely with tin foil tent.Add the remaining tablespoon of olive oil to the pan then whisk in the flour until well combined. Add the wine and whisk until thickened, about 1 minute. Slowly add the chicken stock and lemon juice while whisking; simmer for 2-3 minutes. Whisk in the butter then taste and season with sea salt and freshly cracked pepper, to taste, add more lemon if needed. Place the chicken on a serving platter then drizzle with sauce and sprinkle the top with fresh parsley. Serve immediately. Enjoy.

 

Step by step:

1. In a bowl, seasonthe flour with garlic powder, and some sea salt &freshly cracked pepper, to taste; mix until well combined.

2. Whisk eggs until well combined, in a separatebowl.

3. Cut the thin portion of the bottom couple inches of the chicken breast off.

4. Cut each remaining portion of the chicken breast in half lengthwise.

5. Place some saran wrap over the top of the chicken on the cutting board, and pound with a mallet until they are about - inch thick.

6. Heat 2 tablespoons ofolive oil in a large skillet over medium-high heat. Dip the chicken lightly in the seasoned flour, next dip into the whisked egg, and lastly dip back into the flour before placing into the hot oil in the skillet; repeat with remaining chicken, cooking in batches if needed. Cook the chicken undisturbed until golden brown, about 4-5 minutes then flip over and continue to cook until golden brown and cooked through, about 3-4 minutes.

7. Remove from the skillet and place on a paper towel lined plate. Cover loosely with tin foil tent.

8. Add the remaining tablespoon of olive oil to the pan then whisk in the flour until well combined.

9. Add the wine and whisk until thickened, about 1 minute. Slowly add the chicken stock and lemon juice while whisking; simmer for 2-3 minutes.

10. Whisk in the butter then taste and season with sea salt and freshly cracked pepper, to taste, add more lemon if needed.

11. Place the chicken on a serving platter then drizzle with sauce and sprinkle the top with fresh parsley.

12. Serve immediately. Enjoy.

Nutrition Information:

covered percent of daily need