Chicken recipes

Chicken Francese

This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The ‘egg on the outside’ offers it a remarkable texture. And the sauce is divine. Amazing.

Chicken Francese

Chicken Francese

Ingredients

  • 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
  • 1 cup flour for dredging (you’ll also need 2 tablespoons of the flour mixture later for the sauce…but we’ll get to that later in the instructions).
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp garlic powder
  • 4 eggs
  • 2 tbsp Parmesan grated
  • 4 tbsp fresh parsley chopped (divided…2 tablespoons for the batter, 2 for garnish)
  • 4 tbsp olive oil divided…2 tablespoons for sautéing the chicken, and then 2 more for the sauce
  • 4 tablespoons unsalted butter divided…2 for sautéing the chicken, 2 for the sauce
  • 4 garlic cloves minced
  • ¼ teaspoon red pepper flakes more, to taste
  • ½ cup dry white wine ie, Pino Grigio
  • 1 ¼ cups chicken stock
  • Juice of two fresh lemons about 4 tablespoons

Instructions

  • Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8″ to 1/4″ in thickness.
  • Cut each pounded chicken piece into halves, or thirds. Set aside.
  • Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
  • In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
  • Dredge each chicken cutlet in the flour mixture and then dip into the egg mixture, fully coating.
  • Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
  • Place the coated chicken into the hot skillet, 2 at a time.
  • Cook for 3 to 4 minutes, until nicely browned on the bottom.
  • Flip and cook the other side until completely cooked through and nicely browned, about another 3 – 4 minutes.
  • Remove from the pan and repeat with the remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in the oven (220 F) until ready to use.
  • In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
  • Add garlic and crushed red pepper, cook until soft, about 3 minutes.
  • Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don’t let it get dark brown).
  • Add white wine and chicken stock and bring to a boil. Reduce heat.
  • Add the lemon juice. Stir until slightly thickened.
  • Season with a healthy pinch of salt and pepper.
  • Remove the pan from the heat and stir in the remaining 2 tablespoons of butter. Stir until melted.
  • Taste and adjust seasonings, if necessary.
  • Place cutlets on plates, or platter, and pour the sauce over the top.
  • Garnish with remaining parsley.
  • Enjoy!

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