Saturday, August 18, 2018

Chicken Francese #Recipe @PegCochran

I had this dish in a restaurant recently for the first time in years.  I'd forgotten how good it is!  I decided to make it for dinner at home and found a good recipe on Genius Kitchen.  These are the original measurements--I changed things up a bit.  I can never bring myself to use that much butter in a single dish!  My modifications are noted in the directions.

2 boneless skinless chicken breasts, cut in half horizontally and pounded to an even thickness
olive oil
1 cup chicken broth (I probably used a bit less)
1 lemon, juiced
3 eggs (I managed with only one egg)
grated Parmesan cheese
1 garlic clove, crushed (I minced mine)
parsley (I didn't have any)
1/2 cup unsalted butter (I used way less--probably two tablespoons) 

Cut your chicken in half horizontally and then pound.  I think pounding the chicken tenderizes it.  These were fork tender.

Nice and thin!

Dust breasts with flour.

 Beat egg(s) and add enough grated Parmesan to thicken.  Dip breast one at a time.

Heat a splash of olive oil in a pan until hot and shimmering.  Quickly brown chicken breasts on each side then remove to a plate and keep warm.

    Quickly saute garlic until golden then deglaze pan with wine.  (Dry vermouth will work in a pinch.)

    Add broth and butter and cook until butter has melted.

    Add lemon juice to taste and return chicken to pan.  Coat with sauce.

     Serve with rice or pasta to soak up delicious sauce!  

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    1. The recipe sounds delicious.

    2. I always cut butter way back in recipes too.

    3. This looks really tasty.
      The pounding tenderizes, but it also helps make them an even thickness for cooking.