Ingredients: |
Ingredients: 2 large bonless, skinless chicken breasts, cut in half horizontally to make 4 fillets
2 eggs
1/4 cup parmesan cheese, grated
2 Tbsp lemon juice
1/4 cup flour
2 Tbsp butter
4 Tbsp olive oil
6-8 cloves garlic, chopped
1/2 cup dry white wine
3/4 cup chicken broth
1 cup half and half
1/2 tsp pepper
1/2 tsp salt
1/4 cup fresh parsley, chopped
1/2 lemon, juiced
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Directions: |
Directions:Pound each fillet to 1/2 inch thick.
Beat eggs, parmesan cheese, 2 Tbsp lemon juice, a pinch of salt and pepper in a bowl.
In another bowl, add the flour and season with salt and pepper.
Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the chicken fillets in the flour first, coating completely, then coat in egg mixture. Allow any excess egg to drip off, then fry fillets in batches of two for about 4 minutes each side until nice and golden brown.
To the same frying pan, add the crushed garlic, and cook for 1 minute. Add the white wine, chicken broth, and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
Stir in juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes.
Serve the chicken and sauce over pasta or rice. Garnish with extra parsley. |
This recipe for Lemon Chicken Francese is from