Thread: Chicken Francese
#1 Chicken Francese02-22-2014, 10:12 PM
I had some boneless chicken breasts defrosted and wanted something light and tasty so I dragged this old recipe out! Sorry Rock, no bones!. It was quick, easy and like always messy!
Chicken breasts cut crosswise into 3 pieces and pounded to 1/4" thick.
A dish with flour seasoned with S&P, garlic powder and some paprika.
A bowl with 3 eggs mixed with 3 TBSP water.
Olive oil as needed ( depends on how many batches you make.
For the sauce:
3 TBSP butter slices
2 TBSP lemon
1/2 cup white wine - I used some chicken stock that I made last night instead of the wine.
Heat oil on med high heat, dredge the pounded chicken in the seasoned flour, put through the egg wash, let the excess egg drip off and saute for about 2-3 minutes per side. Remove to a plate and do more batches.
When done add the broth or wine and cook for a minute or two, add the lemon and cook for 1 minute. Dredge the butter slices in the flour and then swirl the butter into the pan to melt.
Add chicken back in the pan, flip once let simmer for a minute, take out do another batch and then EAT!!!
The cooking station.
Get the golden brown going.
It was like eating air it was so tender!!
:Do not take life too seriously. You will never get out of it alive.
” I wondered why the rock was getting larger. Then it hit me.
|« Previous Thread | Next Thread »|