Chicken Francese

What You'll Need:

1/2 cup all-purpose flour

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

3 eggs

4 tablespoons (1/2 stick) butter, divided

6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness

2/3 cup white wine or dry vermouth

4 tablespoons lemon juice

What To Do:

1. In a shallow dish, combine flour, parsley, and salt; mix well. In another shallow dish, beat eggs.

2. In a large skillet over medium heat, melt 1 tablespoon butter. Dip chicken in flour mixture then in eggs, coating completely.

3. Sauté chicken, in batches if necessary, 2 to 3 minutes per side, or until golden, adding more butter as needed. Remove chicken to a paper towel-lined platter. Add any remaining butter, the wine, and lemon juice to skillet; mix well then return cooked chicken to skillet.

4. Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.


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