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Chicken francesa

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Ingredients/Components

lemon juice - 1/4 c
grated Parmesan cheese - 1 c
chicken broth - 1 c
bread crumbs - 1 c
salt and pepper - 1 item
olive oil - 1 c
chopped parsley - 2 Tbsp
white wine - 1 c
Grand Marnier liqueur - 1 item
lemon, sliced - 1 item
large boneless chicken breasts, halved - 4 item
milk to soak chicken - 1 c

How to make chicken francesa:

Remove tenderloin from each chicken and save. Fillet each half of chicken breast into 2 slices to yield 12 pieces. Use flat of meat pounder and pound each piece including tenderloins. Soak all chicken in milk for about 10 minutes. Mix bread crumbs, Parmesan cheese and chopped parsley. Dredge each piece of chicken through bread crumb mixture, making sure each slice is well coated. Pour olive oil into a large skillet and quickly braise breasts on each side until lightly browned. Remove all but 1 tablespoon of oil from skillet, leaving residue from chicken. Add white wine and boil until liquid is reduced by half. Add chicken broth and lemon juice. Boil again until liquid is reduced by half. Pour over chicken, then drizzle Grand Marnier over each slice. Bake at 350° for 20 to 25 minutes until liquid begins to bubble. Serve with buttered noodles and green vegetable.

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:

3.8

Average rating: 3.8, total votes: 5

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