Cookin’ With Carissa -Chicken Francese

Chicken Francese

I made this for my oldest’s birthday, her choice. It is a one pan dish and easy to make! We served it on a bed of fettucine, but you can easily use rice, noodles or even veggies.

With chicken francese the chicken is dipped in flour  first and then in an egg mixture.  I know it sounds strange to have the egg on the outside, but trust me , it is the way to go!

Ingredients for 4 servings

• 6 thin sliced chicken cutlets
• 2 eggs
• 1/4 cup flour – maybe a little more depending on how you coat the cutlet
• 1 tablespoon of flour for the sauce
• 1 lemon  sliced thin
• 1 cup chicken broth – I use low sodium
• 1/4 cup of white wine, more if you like a stronger flavor
• 2 tablespoons butter  –
• 3 tablespoons chopped parsley for the garnish
• 2 bowls – one for flour and  one for eggs – I use pie plates, they are low with sides and work well for this
• 2 tablespoons olive oil , or whichever oil you like for frying the cutlets
• salt and pepper to taste

Instructions

I use a cast iron pan, it is one of my favorite kitchen tools.

• Prepare your flour in one bowl and eggs in another . I season my flour with salt, pepper and a little garlic powder
• Whisk the tablespoon of flour with the wine and stock – set aside.
• Dredge the fillets in the flour first, coat them completely, then dip into the egg wash. Allow any excess egg mixture to drip off
• Heat the oil  in your pan over medium-high heat. When the oil is hot enough for frying, fry cutlets  in batches, if you need to for about 3-4 minutes on each side until golden brown. Place each cooked fillet on a paper towel lined plate.
• Add the lemon slices to the pan, lining them around the pan to sear and cook for about 30 seconds per side. The aroma will be yummy!
• Add the butter and once melted, whisk in the broth mixture you have set aside. Simmer about 2 minutes
• Add chicken cutlets and nest in the pan to absorb all the juice- simmer another 2-4 minutes
• Garnish with parsley

 

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