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Chicken francese

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Ingredients/Components

flour - 1/2 c
butter - 1 Tbsp
eggs, beaten - 2 item
chicken broth - 1 c
salt and pepper to taste - 1 item
olive oil - 1/2 c
white wine - 1/4 c
juice of 1/2 lemon
Italian parsley - 1/4 c
Romano cheese - 1/4 c
chicken cutlets, 1/2-inch thick - 1 lb

How to make chicken francese:

Heat oil in large skillet. Dust chicken with flour. Dip in egg mixture (eggs, Romano cheese and Italian parsley) and saut in hot oil until light brown. Turn and cook other side. Remove to platter.

Drain oil from pan. Add butter and wine. When wine starts to bubble, add chicken and cook on high heat until wine evaporates (3 to 5 minutes). Add hot chicken broth and simmer about 5 to 10 minutes. Add lemon juice, salt and pepper to taste. Remove to platter.

Garnish with lemon slices and parsley sprigs. Serve with thin spaghetti or rice and top with juice from pan.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

4.3

Average rating: 4.3, total votes: 4

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