Ingredients: |
Ingredients: 4 - skinless boneless, chicken breasts (about 2 lbs)
All-purpose flour, for dredging
salt & pepper
3 large eggs
3 Tablespoons water
1/4 cup extra-virgin olive oil
1/2 Lemon with rind, cut in thin sliced rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced
2 Tablespoons unsalted butter (or margerine)
2 Tablespons flour
1/4 Cup chopped parsley
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Directions: |
Directions:Cut each chicken breast horizontally through the middle to make 2 fillets.
Place the breasts between 2 pieces of waxed paper
Pound them with a mallet until they are 1/4" thick
Season both sides of the cutlets with salt & pepper
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 tbsp of water
to make an egg wash.
Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlet in the seasoned flour and then dip them in the egg wash to coat completely, letting the excess drip off.
Whe the oil is nice and hot, add the cutlets and fry for 2 minutes 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.
Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
Roll the butter in the flour, combining it well with your fingers or fork.
Add the butter to the skillet, this will thicken the sauce.
Reduce the heat to med-low and return the chicken to the pan; .
Gently simmer to heat the chicken, turning the cutlets over once in the sauce.
Remove the lemon slices
Transfer the chicken to a serving platter. Pour sauce over. Garnish with chopped parsley and serve. |
This recipe for Chicken Francese is from