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Help, I made a divine lemon chicken about 3 weeks back, I may have tweaked it by...
- Thread starter joanietoo
- Start date
think I found it...REC: Chicken Francese...is it from you Charlie, it is VERY GOOD, thanks....
Notes....
I did not use egg
I added a handful of pitted black olives to the pan along with the broth.
I used chicken thighs as that is what I had.
Chicken Francese
"tender chicken breasts are served with a
light, lemony sauce."
Prep time: 15 min
Cooking time: 12-15 min
Easy
2 large eggs
1/4 cup all purpose flour
2 Tablespoons vegetable oil
4 boneless, skinless chicken breast halves
(4 to 5 oz. each)
1/2 teaspoon salt
1/2 cup chicken broth
1/2 cup white wine
1/4 cup lemon juice
1/4 cup butter, cut up (no substitutes)
1 Tablespoon chopped fresh parsley
freshly ground pepper, to taste
Heat oven to 300°F. Beat eggs with a fork
in a shallow pan. Spread flour in another
shallow pan.
Heat oil in a large skillet over medium-
high heat. Sprinkle chicken with salt.
Dip each breast in flour, shaking off
excess, then dip in egg. Cook chicken 3
minutes per side, until golden. Transfer
chicken to a plate; place in oven to keep
warm.
Discard oil from skillet. Add chicken
broth, wine and lemon juice, and bring to a
boil. Boil 6 minutes, until mixture is
reduced to 1/3 cup. Remove pan from heat;
whisk butter into sauce, until slightly
thickened. Stir in parsley and pepper.
Notes....
I did not use egg
I added a handful of pitted black olives to the pan along with the broth.
I used chicken thighs as that is what I had.
Chicken Francese
"tender chicken breasts are served with a
light, lemony sauce."
Prep time: 15 min
Cooking time: 12-15 min
Easy
2 large eggs
1/4 cup all purpose flour
2 Tablespoons vegetable oil
4 boneless, skinless chicken breast halves
(4 to 5 oz. each)
1/2 teaspoon salt
1/2 cup chicken broth
1/2 cup white wine
1/4 cup lemon juice
1/4 cup butter, cut up (no substitutes)
1 Tablespoon chopped fresh parsley
freshly ground pepper, to taste
Heat oven to 300°F. Beat eggs with a fork
in a shallow pan. Spread flour in another
shallow pan.
Heat oil in a large skillet over medium-
high heat. Sprinkle chicken with salt.
Dip each breast in flour, shaking off
excess, then dip in egg. Cook chicken 3
minutes per side, until golden. Transfer
chicken to a plate; place in oven to keep
warm.
Discard oil from skillet. Add chicken
broth, wine and lemon juice, and bring to a
boil. Boil 6 minutes, until mixture is
reduced to 1/3 cup. Remove pan from heat;
whisk butter into sauce, until slightly
thickened. Stir in parsley and pepper.