Chicken Francese

 

INGREDIENTS:

• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 3 tablespoons water
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, with rind, cut in thin rounds
• 1/2 cup dry white wine, such as Pinot Grigio
• 1 cup chicken broth
• 1/2 lemon, juiced
• 2 tablespoons unsalted butter
• 1/4 cup chopped flat-leaf parsley

METHOD:

Step #1. Prepare 2 chicken breast, cut the chicken into butterfly cut, season with salt & pepper, add fresh parsley, chop finely, 

Step #2. Crack two eggs into a bowl, shake the eggs until evenly distributed, season with salt & pepper, mix with 1/4 cup grated parmesan cheese, add 1/2 of parsley, shake until evenly distributed.

Step #3. Put the chicken breast pieces into the egg and parsley mixture, until sinks in, refrigerate for half an hour

Step #4. Prepare 1/2 all-purpose flour on a plate, put the chicken meat into the flour dredge both sides of the chicken

Step #5. Heat 2 Tbsp olive oil on medium-high heat, put 1 tbsp butter, cook the chicken approximately 4-5 minutes each side. Add 2 tbsp butter on medium-high heat on the same pan. Add 2 cloves pressed garlic or chop finely, 1 cup white wine, 1 cup chicken broth, 1/2 fresh lemon juice, add the remaining chopped parsley, season with salt & pepper, return the chicken, simmer for about 1 minute in low heat

Step#5. This is ready to serve.

This is great over mashed potatoes, pasta or rice, with a side of your favorite vegetable. Make this easy recipe for friends & family. This is so delicious