Chicken Francese Recipe

Chicken Francese

You will need:

1 ½ lbs boneless skinless chicken cutlets (approx 4 breasts)

Flour for dredging

Egg mixture: 4 eggs plus 3 Tbsp. water

~¼ c. EVOO

½  lemon, sliced thinly

1 lemon, juiced

1 c. white wine

2 c. chicken broth

3 Tbsp. butter rolled in flour

Parsley for garnish

Directions:

-Pound 4 boneless chicken breasts thin. (Scaloppini style)

-Heat EVOO in skillet.

-Dredge chicken in flour and season with salt and pepper, then dredge in egg mixture.

-Fry cutlets for 2 min. on each side until golden.

-Remove cutlets onto a separate plate (do not cover).

-Toss the lemon slices into the pan and cook for 1-2 min until golden and fragrant, then remove.

-Add the wine, broth and lemon juice, and scrape up all the bits from the pan.

-Simmer for 5 min. to reduce slightly.

-add the butter slices to the skillet to thicken.  (add extra ‘Wondra’ flour to thicken slightly, if necessary)

Reduce heat and add chicken back to pan.  Simmer for 2 min until heated through again, and covered in sauce.

Serve over linguine immediately and season with salt and pepper and garnish with parsley and cooked (or fresh) lemon slices.