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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Francese Recipe

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This recipe for Chicken Francese is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup all-purpose flour

3 eggs

1/3 cup grated Parmesan cheese

1 tablespoon dried parsley

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 tablespoon butter

4 skinless, boneless chicken breasts pounded to 1/4 inch thickness

3 tablespoons lemon juice (about 1 lemon)

Lemon slices for serving

Directions:
Directions:
Place flour in a shallow bowl. Beat eggs, Parmesan, parsley, salt and pepper in another shallow bowl with a whisk or a fork until foamy

Heat olive oil and butter in a large skillet over medium high heat. DredGe chicken in flour to coat, shake off excess.

Dip chicken in egg mixture letting excess drip back in bowl.

Add chicken to skillet and cook until browned and cooked through, about 3 minutes per side.

Sprinkle lemon juice over chicken in skillet. Cook for about 1 minute longer. Top with lemon slices and serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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