"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Francese Recipe

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This recipe for Chicken Francese, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Hollenshead Devoll
Added: Saturday, April 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless, chicken breasts (about 11/2 lb)
all-purpose flour, for dredging
kosher salt and freshly ground black pepper
4 (lg.) eggs
3 T. water
1/4 c. extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/4-1/2 c. dry white wine, such as Pinot Grigio
1 c. chicken broth
1/2 lemon, juiced
2 T. unsalted butter
1/4 c. chopped flat - leaf parsley

Directions:
Directions:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4" thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 T. of water to make an egg wash. Heat the oil over med.-high flame in a lg. skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 min. on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 min., until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Virginia is the wife of Casey Devoll & the daughter of Jerry & Barbara (Chandler) Hollenshead & the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead.

 

 

 

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