Chicken francese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
6 - 8 chicken cutlets pounded thin ¼ cup Olive Oil (enough to brown chicken) ½ to ¾ stick of butter 1 ½ cup flour Salt Pepper 3 eggs 4 chicken bouillon cubes 2 cups water ¼ to ½ cup white wine 4 lemons 2 – 3 tablespoons Parsley
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Directions: |
Directions:Rinse chicken and pat dry with paper towel.
Add bouillon cubes to 2 cups water and place on low heat until dissolved.
Add olive oil to skillet. Warm on medium heat.
Place flour in a flat dish or pan and add salt and pepper to taste. (you can add a little garlic powder if you want to).
Beat eggs in a wide bowl. Add a few tablespoons of water.
Thin slice 1 whole lemon.
Cut butter into 4 to 5 slices and cover with flour then set aside. (This will help thicken the sauce).
Dip the chicken breasts in flour to put a nice even coat on them. Then dip chicken into the egg and place in the pan with olive oil. Lightly brown each side (3 to 4 minutes on each side).
Remove the chicken from the pan, lower heat if it starts to get too hot. Add lemon slices and lightly caramelize on each side.
Add wine and chicken bouillon broth to the pan then add the butter slices and squeeze the remaining 3 lemons into the pan. Squeeze through strainer or your hand to keep pits from getting in pan. Bring to a boil on med-high heat.
Add chicken and parsley and cook until hot 5 – 7 minutes.
Remove from pan and garnish with the lemon slices. Serve with vegetables or a side of spaghetti. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:4 hours! |
Personal
Notes: |
Personal
Notes: Uncle Ray went to High School with Bri's parents! They have remained friends for a lifetime....A lesson in 'true friendship'. Friends are maintained even when distance and time try to separate that bond. The key is to keep in touch and be there for each other through thick and thin!
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