Ingredients
-
2
-
1
-
1/4
-
1
-
3
-
-
-
1
-
-
1/2
-
-
-
-
-
Directions
Chicken Francese, My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!, Made this with a slight variation. Added the parmesan cheese to the flour. Dipped chicken in egg, then flour/cheese mixture. Very tender. After liquids cooked, I added chicken back to pan with liquid and simmered for 5 mins while waiting for pasta to cook., Very good. Made this for a party of 25 people… Made ahead and just reheated covered in the oven. Added sliced lonins between layers of chicken and it looked beautiful. Tasted great. I did cut the butter to about half, still wonderful flavor. Will make again for company and family dinner!
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Steps
|
1
Done
|
Dust Chicken With Flour. |
|
2
Done
|
in a Flat Container Mix Together Eggs and Enough Parmesan Cheese to Create a Thick Batter Something Like Pancake Batter. |
|
3
Done
|
Dip Breasts in Batter and Cook at Medium to Med-High Heat in a Little Olive Oil, Brown a Little on Both Sides. |
|
4
Done
|
Remove All Chicken to a Platter- Keep Warm. |
|
5
Done
|
in Same Skillet Increase Heat to a Med-High and Quickly Brown the Garlic not Too Brown Then Deglaze Pan With Wine and Let"boil" a Few Minutes. |
|
6
Done
|
Add Broth, Butter and Let Cook Until Butter Has Melted. |
|
7
Done
|
Add Parsley, Quickly Whisking Together. |
|
8
Done
|
Add Lemon Juice 1/4 at a Time Until Desired Taste. |
|
9
Done
|
Thicken If Desired. |
|
10
Done
|
Ladle Over Chicken and Pasta on Individual Plates, With a Garnish of Lemon Wedges and Parmesan Cheese. |
