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Chicken Francese

January 1, 2012

Happy New Year!

I used to get  a Chicken Francese at a restaurant near my college and I absolutely loved it! This Christmas I just really wanted it again, especially after many years of not having it. Let me tell you… This recipe did not disappoint! It looked delicious and tasted just as good, everyone at the party loved it too.

Chicken Francese

(Makes 6-8 servings)

  • 3-4 boneless and skinless chicken breasts
  • 1 – 14.5 oz can low sodium chicken broth
  • 2-3 large eggs
  • 1 cup flour (might need more – breading)
  • ¼ cup olive oil
  • 3 lemons
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 3 tbsp butter
  • Chopped fresh parsley

Directions

–    Trim the breasts of all fat
–    If breasts are very thick cut in half and pound thin. I used 3 breasts and filleted them in half and pounded them out – made 6 large pieces
–    Set up dipping station – 1 plate with beaten eggs plus 1 tbsp cold water to  help thin them – another plate with flour. First dip in flour, then egg, and flour again.  Pressing to make sure to get a nice even coat. Set on plate until all are completed.
–    Set oven to 350
–    In a non-stick pan add 2 tbsp olive oil and set to medium. Once hot add two chicken breasts and cook until just done on each side. Very lightly golden. Place cooked breasts onto casserole dish. Finish cooking the rest of the breasts, adding oil as needed.
–    Once done place casserole dish into oven uncovered and allow to cook 10 -12 minutes.
–    In the mean time, wipe out the skillet of burnt flour.
–    Set burner on medium and pour in the chicken broth. Add salt and pepper to taste (if needed). Squeeze in the juice of 2 lemons. Bring to a boil and quickly whisk in 1 tsp flour. Add in the 3 tbsp butter and whisk again.
–    Turn down the heat to simmer and allow to reduce in almost half. Mine was a little watery still I added 1 tsp cornstarch mixed with water.
–    Once sauce is done, add chopped fresh parsley and stir. Pour sauce over the top of chicken.
–    Take the last lemon and slice it thin, with skin on. Place across the whole dish and Serve.

This was not too hard and really really delicious.
I can’t wait to make it again!

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