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Chicken Francese

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 20 min
  • $$
Gatheredtable
adapted fromRachel Ray

Ingredients

  • 4 boneless, skinless chicken breasts cutlets
  • sea salt and pepper, to taste
  • 1/4 cup parmesan
  • 3 tablespoons unsalted butter, cut into 1-tablespoon slices
  • 2 cloves garlic, minced
  • finely chopped fresh italian parsley, for garnish
  • 1 1/2 lemons
  • 2 eggs
  • 1/4 cup extra virgin olive oil
  • 1 cup all purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 cup dry white wine
  • 1 cup chicken broth

Directions

Prep: 1. Thinly slice cutlets so that they are approximately 1/2" thick and season with salt and pepper. 2. Grate cheese. 3. Slice butter, mince garlic, chop parsley. 4. Juice 1/2 lemon and slice 1 lemon into 1/4" inch rounds. Make: 1. Beat eggs with cheese and lemon juice. 2. Heat oil to medium-high heat. 3. While oil is heating, mix flour, garlic powder, and paprika in a medium bowl. 4. Roll butter slices in flour mixture and set the butter aside, reserve the flour mixture for coating the chicken. 5. Dredge chicken in flour, then coat in egg batter and sauté to deep golden, 2-3 minutes on each side. Remove browned chicken and set aside. 6. Add sliced lemon to pan, caramelize on one side (about 4-5 minutes), then flip lemon slices and add garlic to pan. Stir for 1 minute. 7. Add wine to pan, stir, to "deglaze" the pan. 8. Pour in stock and bring to a bubble then stir in flour-coated butter slices to form a sauce. Put chicken back into pan and cook through, 4-5 minutes. 9. Serve with fresh parsley as a garnish if desired.

Notes

Quick, simple and delicious!

Goes great with these recipes

Balsamic Mushroom Spinach Salad
Garlic Rice
Basic Noodles
Simple Italian Veggies
Kale Salad
Perfect Mashed Potatoes
Avocado Kale Salad
Basic Broccoli
Basic White Rice
Blanched Green Beans
Sauteed Carrots with Dill
Spinach and Apple Salad

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