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Chicken francesee
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Ingredients : | |
| 4 pieces | boneless skinless chicken breast cutlet, 6 oz each, pounded 1/2 inch thick |
| Salt | |
| pepper | |
| 1 cup | flour |
| 1 tsp | garlic powder or granulated garlic |
| 1/2 tsp | paprika |
| 3 tablespoons | butter, cut into 1 tbs slices |
| 2 large | eggs |
| 1/4 cup, a handful, grated parmigiano reggiano cheese | |
| 2 | lemons, juice of 1/2 and one sliced |
| 1/4 cup | olive oil, 4 turns of the pan |
| 2 cloves | garlic, minced |
| 1/2 cup | dry white wine |
| 1 cup | chicken stock |
Finely chopped flat leaf parsley, for garnish
Crusty bread or linguini to mop up juices
Season the chicken cutlets with salt and pepper on both sides. Season the flour with garlic powder or granulated garlic, and paprika. Roll the butter slices in the flour and reserve.
Beat eggs with cheese and lemon juice
Heat oil, 4 turns of the pan, over medium to medium high heat. Dredge 2 pieces of chicken in flour then coat in egg batter and sauté to deep golden , 2-3 minutes on each side. Repeat, removing browned chicken to plate. Add sliced lemon to pan, Carmelize on one side then flip and add garlic to pan. Stir it for 1 minute then add wine to pan to deglaze. Pour in stock and bring to a bubble, swirl in the seasoned, flour coated butter and swirl in pan to form sauce. Slide chicken back into pan and cook through. 4-5 minutes
Serve with crusty bread or a side of pasta to a absorb sauce and garnish with parsley
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