Wednesday, September 16, 2009

Chicken Francese

I found this recipe in the Foodnetwork archives from Tyler Florence, one of my favorite Foodnetwork chefs. After seeing all the positive reviews, and seeing how simple it was, I wanted to give it a try. I had all the ingredients in stock, and was, again, able to snatch some lemons from my parents. I modified the recipe a bit based on the reviews and it was so delicious. It kind of reminds me of my Chicken Marsala recipe. How it tastes and how its prepared. Except more lemony and had a different wine taste. It was so simple to make. You can serve this with your favorite pasta, mashed potatoes, or any vegetable. I served this with pasta and my daughter and hubby really liked it, so this is one that I'll be making again.

4 skinless, boneless, chicken breasts
All-purpose flour, for dredging
salt and pepper to taste
1 tsp. dry oregano
2 Tbsp. parmesan cheese
4 eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

1) 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 or heavy skillet, until they are about 1/4-inch thick.

2) Combine flour in a shallow platter and season with a fair amount of salt and pepper to taste, oregano and parmesan cheese. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. 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.

3) Heat oil in a skillet. 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.

4) Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, lemon juice, and salt to taste and 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. Simmer gently for 2 minutes to heat the chicken through. Garnish with chopped parsley before serving.

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