Chicken Francaise
Ingredients
Chicken Cutlets
-
10
oz
chicken breast, boneless skinless
-
½
cup
flour
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
2
tablespoons
olive oil
-
2
tablespoons
unsalted butter
Batter
-
2
large
eggs
-
3
tablespoons
water
-
1
tablespoon
all-purpose flour
-
1
tablespoon
Romano cheese, grated
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
2
teaspoons
fresh Italian parsley, finely chopped
Lemon Butter Sauce
-
2
cloves
garlic, finely minced
-
¼
cup
dry white wine
-
¾
cup
chicken broth
-
2
tablespoons
lemon juice
-
4
tablespoons
unsalted butter
-
1
tablespoon
all-purpose flour
-
½
teaspoon
Italian parsley, finely chopped
Instructions
- Pound the chicken cutlets to about ¼ inch thick.
- Mix flour, salt, and pepper in one bowl.
- In another bowl, combine beaten eggs, water, Romano cheese, flour, garlic powder, onion powder, and parsley to make the egg wash.
- Heat olive oil and butter in a frying pan over medium-high heat.
- Dredge the chicken in the seasoned flour, then dip in the egg wash.
- Cook the chicken in the hot pan for 2-3 minutes per side until golden brown.
- Transfer the chicken to a baking sheet and place in a preheated oven at 350°F to finish cooking.
- In a small saucepan, melt butter and sauté garlic for one minute.
- Add chicken broth, white wine, and lemon juice to the saucepan and bring to a light boil.
- Whisk in the beurre manie to thicken the sauce.
- Season the sauce with salt and pepper, then add chopped parsley.
- Serve the chicken with the lemon butter sauce.
Nutrition Facts (estimated)
Servings
2
Calories
851
Total fat
58g
Total carbohydrates
34g
Total protein
43g
Sodium
1184mg
Cholesterol
371mg
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