Chicken Francese Recipe - Easy Recipe


INGREDIENTS

  • 3 to 4 boneless and skinless chicken breasts about 14 oz. to 16 oz. total
  • 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp garlic powder
  • 4 eggs
  • 2 tbsp Parmesan grated
  • 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
  • 4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
  • 4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
  • 4 garlic cloves minced
  • 1/4 teaspoon red pepper flakes more, to taste
  • 1/2 cup dry white wine ie, Pino Grigio
  • 1 1/4 cups chicken stock
  • Juice of two fresh lemons about 4 tablespoons

INSTRUCTIONS

  1. Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
  2. Cut each pounded chicken piece into halves, or thirds. Set aside.
  3. Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.

0 komentar