Lidia Bastianich Chicken Francese Recipes

CHICKEN FRANCESE

Chicken Francese image

Thin cutlets dipped in flour and egg are tossed in a delicious lemon, wine, and butter sauce.

Provided by James

Time 30m

Number Of Ingredients 11

Ingredients

1 pound chicken cutlets (thin sliced)
4 large eggs (beaten)
2 large lemons (1 lemon sliced plus juice of half lemon)
1 cup low sodium chicken stock
1/2 cup dry white wine
1 cup flour
1/4 cup olive oil
4 tablespoons butter
2 tablespoons parsley
1-2 teaspoons kosher salt
1 teaspoon black pepper

Steps:

Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.
Heat a large pan to medium-high heat. Season chicken with salt and pepper on both sides. Dredge chicken into flour, shake off excess and dip into egg. Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets. Do not crowd. Work in batches. Use more oil/butter as required for subsequent batches.
Fry cutlets for 3 minutes per side, then place on paper towels to drain.
Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon. Turn heat to medium-high and bring sauce to boil for 3-4 minutes.
Turn heat to medium-low and add small butter pieces rolled in flour (2 tablespoons worth). If the sauce is too thin add a touch more flour (~1 teaspoon) and continue to cook for 1-2 more minutes. Add a nice bit of black pepper and if necessary adjust salt and/or lemon juice amount.
When satisfied with the sauce's taste and consistency return the chicken to the pan and gently coat with the sauce and heat through for 1-2 minutes. Add the chopped parsley on top. Enjoy!

Nutrition Facts : Calories 583 kcal, Fat 37.7 g, SaturatedFat 13 g, Cholesterol 317 mg, Sodium 850 mg, Carbohydrate 13.7 g, Fiber 0.6 g, Sugar 0.7 g, Protein 41.4 g, ServingSize 1 serving

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