Chicken Francese
Course: main courses, chicken & poultryCuisine: America, ItalyDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesChicken Francese is a dish invented by Italian immigrants and spread to a region surrounding Rochester, New York
Ingredients
500 g chicken (chicken breast)
1/2 cup flour
2 egg
2 tsp chopped fresh parsley
3 Tbsp butter
2 Tbsp olive oil
salt
ground black pepper
1/2 juice of fresh lemon lemon
3/4 cup chicken stock
1/2 cup dry white wine
Steps
- Place chicken breasts between plastic wrap and gently pound chicken with flat side until 1/2 inch thick.
Season the chicken with salt and pepper both sides.
- Heat olive oil and butter in a large skillet over medium heat.
In a shallow dish or bowl, mix together the egg with salt and pepper and set aside.
Dredge and coat completely the chicken breasts in the flour first(shake off any access), then coat in the egg wash.
- Fry the chicken breast for about 4 minutes each side or until nice and golden brown. Remove to a plate.
- In the same skillet, pour the white wine, chicken stock, lemon juice. Allow to cook for about 3 minutes on high heat, then simmer on low until slightly thickened.
- Bring the chicken breast back to the skillet, sprinkle with chopped fresh parsley.
Cook the chicken with the sauce for another few minutes.
- Taste and season with salt and pepper, as desired.
Serve the chicken over pasta or any side dish you like.
