Chicken Francese is a classic Italian-American dish that is a rich and flavorful! Thinly sliced chicken cutlets are dipped into an egg batter, then pan fried before being smothered in a delicious lemon butter wine sauce. This recipe is easy and quick enough for a weeknight dinner or fancy enough for weekend company! Be sure to serve with crusty bread to dip into the savory sauce!
Please LIKE, SHARE and SUBSCRIBE!
🔔 Make sure you have the bell turned on, so you won’t miss any videos!
▶ Instagram: https://www.instagram.com/eat_color__/
▶ Facebook: https://www.facebook.com/EatColorwithClaudia
❓ Eat Color with Claudia Cooking channel is about cooking healthy and colorful meals! I’ll also show you how to cook authentic Italian dishes, make things from scratch and adjust ingredients to keep dishes low in preservatives!
Ingredients:
1 chicken breast (3/4 pound)
3 eggs scrambled
2 cups flour
¼ cup minced fresh flat leaf Parsley
Salt and pepper
1 large shallot minced
2 lemons sliced ¼” thick
½ lemon for juice
½ cup dry white wine
2 cups chicken broth
1 tablespoon butter
2 tablespoons butter cubed
2 tablespoons olive oil
Recipe:
Makes 4 large servings.
Trim the chicken breast from any visible fat.
Slice the chicken into thin fillets. You should get 10-11 small fillets.
Lay the chicken slices out in a large dish and sprinkle salt and pepper on both sides. Set aside.
Set up a frying station.
In a medium size bowl, scramble the eggs together and then add in half the parsley, a dash of salt and pepper and gently stir to blend. Set aside.
In a flat plate, spoon the flour onto the plate for easy dredging of the chicken. Set aside.
In a large non-stick skillet, melt 2 tablespoons butter and one tablespoon olive oil.
Dredge each chicken fillet into the flour, shake off the excess, then dip into the egg wash and then gently place the cutlet into the hot pan. Do each cutlet one at a time. Pan fry several together for 3-4 minutes each side or until golden brown. *Work in batches so you do not overcrowd the pan. Add a little oil if needed between batches.
Once removed from the skillet, keep the cutlets warm by tenting a piece of foil over them.
Once all the cutlets are pan fried, add the shallots to the hot pan and sauté until translucent (2-3 minutes.)
Place lemon slices, face down over the onions.
Pour in the white wine and chicken stock. Turn up the heat to bring to a boil.
Using a wooden spoon, stir and scrape the bottom of the pan for any browned bits. Simmer for 3-5 minutes.
Roll the cubes of butter into the leftover over flour, covering all sides.
Gently drop the floured butter cubes into the sauce. Stir quickly and cook for 2-3 minutes or until the sauce thickens.
Press down on any lemon ends to extract juice and then remove the lemon ends. Do not press down or remove the lemon slices.
Add juice from half a lemon. Stir gently.
Return all the chicken cutlets back to the pan and gently coat the cutlets with the sauce. Heat through for just 2-3 minutes.
Place the lemon slices on top of the cutlets.
Sprinkle the remaining parsley on top of the lemon slices and cutlets.
Remove to a serving dish and enjoy!
#food #recipe #italianfood #chicken #delicious #simple #easyrecipe #easy #family #italiancuisine #eatcolor