CHICKEN FRANCESE

Popular Italian-American dish. Boneless chicken breasts fried in an egg batter and topped with lemon-wine sauce. Makes 4 servings.

4 Halved boneless chicken breast 4
salt and pepper to taste
1/2 cup Flour for dredging 125 mL
1/4 cup Fresh chopped parsley 50 mL
3 tbsp Parmesan cheese 45 mL
2 tbsp Fresh chopped parsley 30 mL
4 Dashes Hot Sauce
3 Large Eggs, beaten 3
2 tbsp Vegetable Oil 30 mL
2 tbsp Butter 30 mL
SAUCE
1 tbsp Butter 15 mL
1 Garlic, minced 1
1/2 cup White wine 125 ml
1/2 cup Chicken Stock 125 ml
2 tbsp Lemon juice 30 mL
2 tbsp Snipped fresh parsley 25 mL

Between two pieces of plastic wrap pound chicken until thin. Season lightly with salt and pepper.
Spread the flour on a piece of foil. In a wide shallow bowl combine cheese, parsley, hot sauce and beaten eggs.

Coat chicken pieces with flour, shaking off excess. Set aside.
In a skillet heat oil and 2 tbsp [30 mL] butter over medium-high heat. Dip floured chicken into egg mixture to coat, letting excess drip off and Sauté for 2 to 3 minutes on each side or till golden brown. Remove chicken from skillet and cover to keep warm.

Sauce
Discard the butter/oil from the pan. Wipe skillet clean and add 1 tbsp [15 mL] butter to skillet; heat until foams; add garlic and Sauté for about 1/2 minute being very careful not to burn the garlic. Add wine and chicken stock. Simmer, uncovered, for 5 minutes to reduce the sauce. Stir in lemon juice.

Thicken, if desired by mixing together 1 tbsp [15 mL] of butter with 1 tbsp [15 mL] flour. Over med.-high heat whisk a bit at a time into the sauce, stirring constantly, until the sauce thickness is to your liking. Return the chicken to the pan, turning until they are coated with the sauce. Arrange the chicken on plates and pour the sauce from the pan over them. Sprinkle with parsley. Serve immediately.

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