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:

1½ tbsp butter

1/2 cup chicken broth

2 eggs, whisked well

½ cup flour

1 tbsp flour

Fresh parsley, chopped

½ tsp garlic powder

Juice from 1 large lemon

3 tbsp olive oil, divided

Sea salt and freshly cracked pepper, to taste

2 boneless skinless chicken breasts

1/4 cup white wine

Equipment:

bowl

whisk

cutting board

frying pan

paper towels

aluminum foil

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:

Quickview
307k Calories
16g Protein
18g Total Fat
14g Carbs
9% Health Score
Limit These
Calories
307k
15%

Fat
18g
29%

  Saturated Fat
5g
33%

Carbohydrates
14g
5%

  Sugar
0.33g
0%

Cholesterol
129mg
43%

Sodium
439mg
19%

Alcohol
1g
9%

Get Enough Of These
Protein
16g
34%

Vitamin K
72µg
69%

Selenium
30µg
44%

Vitamin B3
7mg
36%

Vitamin B6
0.49mg
24%

Phosphorus
192mg
19%

Vitamin B2
0.26mg
15%

Vitamin E
2mg
13%

Folate
51µg
13%

Vitamin B1
0.19mg
13%

Vitamin B5
1mg
13%

Vitamin A
606IU
12%

Iron
1mg
10%

Vitamin C
8mg
10%

Potassium
320mg
9%

Manganese
0.18mg
9%

Magnesium
25mg
6%

Zinc
0.83mg
6%

Vitamin B12
0.33µg
5%

Vitamin D
0.58µg
4%

Copper
0.07mg
4%

Calcium
28mg
3%

Fiber
0.64g
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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