Chicken Francese
Ingredients:
5 chicken breasts
1 cup of flour for dredging and 2 TBSP for the sauce
Salt and pepper
1 tsp garlic powder
4 eggs
2 TBSP grated parm cheese
4 TBSP fresh parsley-2 for the batter and 2 for garnish
4 TBSP olive oil-2 for sauteing and 2 for sauce
4 TBSP of butter-2 for sauteing chicken and 2 for sauce
7 minced garlic cloves
½ cup dry white wine
1 ¼ cups of chicken broth
Juice of 1 ½ lemons
Directions:
Season the flour with ½ tsp of salt and ½ tsp of pepper and 1 tsp of garlic powder. Remove 2 TBSP to use for the sauce later. Mix the eggs, cheese, 2 TBSP parsley, salt and pepper. Dredge the chicken in the flour and then the egg. Heat oil over medium heat and add 2 TBSP butter. Place the chicken into the skillet 2 at a time. Cook 3 to 4 minutes per side. Remove chicken and add 2 TBSP olive oil over medium heat. Add garlic and cook for 3 min. Add the reserved 2 TBSP seasoned flour, mix completely and cook for 1-2 minutes. Add the white wine, chicken stock and bring to a boil. Reduce heat. Add the lemon juice and some salt and pepper. Remove from the heat and add the 2 remaining TBSP of butter. Place the cutlets on a plate and pour the sauce over the cutlets. Garnish with the parsley.