Chicken Francese

Most Italian-Americans celebrate the milestones in life with food.  This recipe was a staple at my family's celebrations. It is definitely a crowd pleaser, or you can make it for your special someone.  I like to accompany it with a simple Risotto, and fresh sauteed green beans and baby bella mushrooms.

RECIPE

4 Boneless skinless chicken breast (1-1/2 lbs)
Flour for dredging
4 eggs
3 Tbsp water
3 Tbsp grated Romano cheese
1/4 cup extra virgin olive oil
Kosher salt and black pepper
1/4 cup Flat leaf parsley
1/2 lemon slices into thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, Juiced
2 Tbsp butter

Pound the chicken breasts until they are 1/4 inch thick and cut in half. Put the flour in a flat plate  and season with a good amount of the salt and pepper, mix with a fork to distribute evenly.  In a bowl beat eggs with the water and cheese to make an egg wash. Heat the olive oil in a large skillet over med-high flame.

Dredge both sides of the chicken in the flour and then dip into the egg, let 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 chicken to a large platter in a single layer to keep warm.

Once you have fried all the chicken toss the lemon slices into the pan and cook for 1 to 2 minutes.  Add the wine, broth and lemon juice. Simmer for 5 minutes to reduce the sauce slightly.  Roll the butter into a good amount of flour and add it to the skillet, to thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to low and place the chicken back into the skillet placing the lemon slices on top of the chicken. Simmer for 5 minutes to heat the chicken through.  Season with salt and pepper and garnish with chopped parsley before serving. Always taste before adding salt, adjusting to your palate.


A Tavola...

Buon Appetito!!