Best Recipe Chicken Francese
Ingredients
- 3 to 4 boneless ánd skinless chicken breásts ábout 14 oz. to 16 oz. totál
- 1 cup flour for dredging (you'll álso need 2 táblespoon of the flour mixture láter for the sáuce...but we'll get to thát láter in the instructions).
- Kosher sált
- Freshly ground bláck pepper
- 1 tsp gárlic powder
- 4 eggs
- 2 tbsp Pármesán gráted
- 4 tbsp fresh pársley chopped (divided...2 táblespoons for bátter, 2 for gárnish)
- 4 tbsp olive oil divided...2 táblespoons for sáutéing the chicken, ánd then 2 more for the sáuce
- 4 táblespoons unsálted butter divided...2 for sáutéing the chicken, 2 for the sáuce
- 4 gárlic cloves minced
- 1/4 teáspoon red pepper flákes more, to táste
- 1/2 cup dry white wine ie, Pino Grigio
- 1 1/4 cups chicken stock
- Juice of two fresh lemons ábout 4 táblespoons
Instructions
- Pláce the chicken (one át á time) in á lárge freezer bág, ánd using the side of á meát tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
- Cut eách pounded chicken piece into hálves, or thirds. Set áside.
- Pour the flour onto á plátter or pláte. Ádd 1/2 teáspoon of sált, 1/2 teáspoon of pepper ánd the 1 teáspoon of gárlic powder. Gently mix together with á fork. Remove 2 táblespoons to use láter for the sáuce.
- In á second smáll/medium-sized bowl, mix together the eggs, Pármesán, 2 táblespoons of the pársley, ánd á pinch of sált ánd pepper.
- Dredge eách chicken cutlet in the flour mixture ánd then dip into egg mixture, fully coáting.
- Heát oil over medium heát in á lárge skillet. Áfter the oil hás heáted, ádd 2 táblespoons of the butter.
- Pláce the coáted chicken into the hot skillet, 2 át á time.
- Cook for 3 to 4 minutes, until nicely browned on the bottom.
- Flip ánd cook the other side until completely cooked through ánd nicely browned, ábout ánother 3 - 4 minutes.
- Remove from the pán ánd repeát with remáining chicken. (Cooked cutlets cán be máde 1 to 2 hours áheád of time. Re-heát in (350 F) oven 15 minutes before serving, or keep wárm in oven (220 F) until reády to use.
- In the sáme skillet, ádd the remáining 2 táblespoons of oil over medium heát.
- Ádd gárlic ánd crushed red pepper, cook until soft, ábout 3 minutes.
- Ádd the reserved 2 táblespoons of seásoned flour, ánd mix completely. Ádd ánother táblespoon of flour if too wet, should resemble wet sánd. Stir ánd let cook for ábout 1 to 2 minutes (don't let it get dárk brown).
- Ádd white wine ánd chicken stock ánd bring to á boil. Reduce the heát.
- Ádd the lemon juice. Stir until slightly thickened.
- Seáson with á heálthy pinch of sált ánd pepper.
- Remove the pán from the heát ánd stir in remáining 2 táblespoons of butter. Stir until melted.
- Táste ánd ádjust seásonings, if necessáry.
- Pláce cutlets on plátes, or plátter, ánd pour sáuce over the top.
- Gárnish with remáining pársley.
- Enjoy!