Chicken Francese
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Course
Main Course
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Cuisine
Italian-American Fussion
Chicken Francese
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 4 skinless chicken breasts
- flour
- 2 eggs
- salt and pepper
- olive oil
For the sauce:
- 1/2 lemon sliced into rounds
- A splash of dry white wine
- 500 ml 2 cups chicken broth preferably homemade
- 1/2 lemon, juice of or to taste
- 1 Tb 1 Tb butter
- 1 Tb 1 Tb flour
- salt and pepper
To finish the dish:
- finely minced parsley
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Instructions
- With a sharp kitchen knife, cut each chicken breast lengthwise in two thin cutlets. Take each scallop and pound it gently to thin it out a bit further. Trim off any gristle or rough edges.
- Dredge each chicken cutlet in flour, seasoned generously with salt and pepper, and then dip it in the egg to coat lightly.
- In a large skillet, over moderate heat, brown the chicken cutlets on both sides in olive oil and set aside.
- Add a splash of white wine to the skillet and let it evaporate almost entirely, then add the chicken broth.
- Let everything simmer for a few minutes so the flavors meld. Add the flour, kneaded together with the butter into a small ball and whisk it into the liquid, which should thicken into a sauce like consistency.
- Add the chicken cutlets back into the skillet, along with the lemon slices, and let everything simmer in the sauce for a minute or two to warm up. If need be, add more broth or water so you have ample sauce for napping the cutlets, but they shouldn't 'swim' in it.
- At the last moment, taste and adjust the sauce for seasonings, then drizzle in the lemon juice, to taste.
- Serve the chicken cutlets hot, napped with the sauce and garnished with the lemon slices and minced parsley.
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