• Home
  • Articles & Features
    • Featured Articles
    • Community Info
  • Directory
  • Calendar
  • Cool Stuff
    • “Get To KNOW Me” Form
    • Apps
    • Travel
    • Books
    • Other
  • Contact
    • About
    • Advertising Information

KnowDifferent.net

Cookin’ With Carissa -Chicken Francese

February 20, 2020 By Carissa Garabedian

cookinChicken 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

 

Comments

comments

Related Posts

  • It’s OK to Be Nervous: Getting Your Child Ready for the Back to School ChangeIt’s OK to Be Nervous: Getting Your Child Ready for the Back to School Change
  • Optimal Back to School Sleep Schedules for Students [by Age]Optimal Back to School Sleep Schedules for Students [by Age]
  • Faison Center’s The 18th AnnualArt for Autism GalaFaison Center’s The 18th AnnualArt for Autism Gala
  • FRIENDSHIP CIRCLE HOSTS RICHMOND’S ONLY COMMUNITY INCLUSION EVENTFRIENDSHIP CIRCLE HOSTS RICHMOND’S ONLY COMMUNITY INCLUSION EVENT
  • Monday Morning MomentMonday Morning Moment
  • 17 “Experience” Gift Ideas For The Holidays17 “Experience” Gift Ideas For The Holidays

Filed Under: Articles, Cool Stuff

Copyright KnowDifferent.net. All rights reserved. · Designed & managed by Boulevard Creative in Richmond, Virginia.



KnowDifferent.Net serves to provide information and resources in our community. The site does not endorse or recommend any particular products, treatments, or services. This site will provide information and listings which we hope are helpful.