CHICKEN FRANCESE
Even though it’s nice enough for company, chicken Francese is quick and simple enough for a weekday dinner. Dredged in flour, dipped in eggs, then fried to golden perfection, chicken cutlets are served with a rich sauce made of white wine and lemon.
Prepared in ten minutes
Cooking Time: 20 minutes
There are four servings.
Recipe By: Beth pierce
INGREDIENTS FOR CHICKEN FRANCESE:
- Cutting two skinless, boneless chicken breasts in half lengthwise results in four slimmer breasts.
- 1/4 cup of whole-wheat flour
- 1/2 of kosher salt
- 1/4 teaspoon of newly ground black pepper
- 1/2 teaspoon of powdered garlic
- Two big, beaten eggs
- Three tablespoons of vegetable oil
Sauce Lemons:
- Two tablespoons of butter with out salt
- Two tablespoons of flour
- ⅔ cup white wine, dry
- ⅔ cup chicken broth reduced in sodium
- One tablespoon of lemon juice
- One finely sliced lemon
- Freshly chopped Italian parsley
- Parmesan Cheese
INSTRUCTIONS FOR FOR CHICKEN FRANCESE:
- In a small basin, mix together the flour, kosher salt, freshly ground black pepper, and garlic powder. In a separate shallow bowl, beat the eggs.
- In a large skillet, heat the oil over medium-high heat. Dip the chicken cutlets into the eggs after dredging them in the flour mixture.
- Allow any extra beaten eggs to fall off.
- When the bottom of the chicken is golden brown, add it to the skillet and simmer. Turn over and continue cooking until cooked through and the other side is golden brown. Transfer the chicken to a serving dish. Wipe the majority of the oil from the skillet carefully.
- Melt the butter by lowering the heat to medium. After adding the flour, whisk it in and cook for two minutes, scraping down the pan to remove any chunks that have browned. Add the white wine and whisk until it reduces, about one to two minutes. Pour in the lemon juice and chicken broth. Stir to mix well, then set aside to thicken for one minute. Place back the cooked chicken along with the sauce in the skillet. Add some grated Parmesan cheese, chopped fresh parsley, or slices of fresh lemon as garnish. For optimal outcomes, serve right away.
Remarks:
- To make four thinner chicken cutlets, cut two large chicken breasts in half lengthwise. Using a meat mallet to pound the chicken thinner is an additional option.
- Although it may seem strange to coat the chicken in flour before dipping it in the egg mixture, this is what makes this recipe special.
- For this dish, vegetable oil works better than olive oil in terms of crisping and browning the chicken.
- This meal moves quickly, so make sure you have everything you need close at hand.
- Use a dry white wine such as chenin blanc, pinot grigio, or sauvignon blanc for best flavour. It ought to be of a high calibre and enjoyable to consume. Use quality wine for cooking.
- When preparing the sauce, stir in 1/4 cup heavy cream for a creamier, thicker consistency.
- Keep leftovers in the refrigerator for up to three days in an airtight container. The cutlets are still quite flavorful and soft, but the breading will not hold its crispness. Reheat on low heat on the hob or at a lower power in the microwave to ensure it heats through completely without drying out.
- This dish can technically be frozen, but it won’t taste the same. The chicken’s coating won’t get crispy, so make only as much as you know you’ll eat in one sitting.
Nourishment:
This food has 328kcal of calories, 14g of carbohydrates, 17g of protein, 20g of fat, 6g of saturated fat, 7g of polyunsaturated fat, 5g of monounsaturated fat, 0.3g of trans fat, 133 mg of cholesterol, 403 mg of sodium, 363 mg of potassium, 1g of fibre, 1g of sugar, 318 IU of vitamin A, 16 mg of vitamin C, 32 mg of calcium, and 2 mg of iron.