Chicken Francese

Pin It

Do you know how hard it is to cook dinner for my family when they come over? First of all, there are 12 of us. My older brother doesn't eat shellfish or most seafood, my younger brother is on a gluten-free diet, my Dad is strictly a meat-and-potatoes kind of guy, and my mom....my mom doesn't eat chicken! Chicken! That's why when they come over we grill and call it a day.

I feel like most of my favorite meals contain chicken. Plus it's extremely easy to make, so it's usually perfect for when guests come over. You can easily dredge chicken in flour, fry it up, make a simple sauce, and you're good to go. Lemon is a perfect accompaniment to chicken and it's one that most people enjoy. It's also fairly cheap and quick to make, so you can spend more time enjoying the company of your guests. Enjoy! 

Special side note: BlogHer.com just notified me that my Beef and Tamale Casserole post will be featured on their website on Tuesday, September 25th! You can also join us in discussions all day via Facebook and Twitter! Hope to chat with you :)

Printable Recipe

Ingredients

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tbsp. water
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, with rind, cut in thin rounds
• 1/2 cup dry white wine, such as Pinot Grigio
• 1 cup chicken broth
• 1/2 lemon, juiced
• 2 tbsp. unsalted butter
• 1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Source: Food Network