Chicken Francese
Chicken Francese - Italian-American one pan dish of breaded chicken cutlets simmered in a lemon, white wine and butter sauce.
Course:
Main Course
Cuisine:
American, Italian
Keyword:
chicken francese
Servings: 2
Ingredients
- CHICKEN FRANCESE:
- 1/2 lb chicken breasts, cut into cutlets
- salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 cup all-purpose flower
- 1 egg
- 1/8 cup olive oil
- LEMON BUTTER SAUCE:
- 1/2 cup chicken broth
- 1/4 lemon cut into rings
- juice from 1/4 lemon, or to taste
- 1/4 cup white wine*
- 1 Tbsp butter
- 1/2 tsp cornstarch
- 1/2 tsp fresh parsley
- salt
Instructions
-
CHICKEN FRANCESE:
-
Place flour in a shallow dish. In another dish, put beaten egg.
-
Season chicken cutlets with salt, pepper and garlic powder; dredge with flour, dip into beaten egg. If you like, you can repeat dredging in flour and dipping in egg one more time to achieve thicker coating.
-
Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through. Take chicken out of the pan.
-
LEMON BUTTER SAUCE:
-
Add lemon rings to the pan and fry shortly.
-
Add lemon juice, a pinch of salt, chicken broth, white wine and cook for a minute or two.
-
Add butter coated in cornstarch and slowly melt into your sauce.
-
Return chicken to the pan. Cook until heated through.
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Serve Chicken Francese with pasta, rice, potaoes or other vegetables.
Recipe Notes
*or substitute white wine with 1/4 cup chicken stock