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Chicken Francese
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup dry white wine
- Juice of 2 lemons
- 2 tablespoons capers
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
- In a shallow dish, combine the flour with a pinch of salt and pepper. In another shallow dish, beat the eggs with the grated Parmesan cheese and chopped parsley.
- Dredge each chicken breast in the flour mixture, then dip into the egg mixture, making sure to coat both sides.
- In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth, white wine, and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 5 minutes, allowing the sauce to reduce slightly.
- Stir in the capers and remaining 2 tablespoons of butter. Return the chicken to the skillet and simmer for an additional 2-3 minutes, until the sauce thickens slightly and the chicken is heated through.
- Serve the chicken Francese with the sauce spooned over the top. Garnish with additional chopped parsley, if desired. Enjoy!
Chicken Francese is a classic Italian-American dish that originated in New York City. It consists of thinly sliced chicken breasts dipped in a light egg batter, sautéed to golden perfection, and then finished with a tangy lemon and butter sauce. The dish is believed to have been created by Italian immigrants in the early 20th century and has since become a staple in Italian-American cuisine. Some renowned chefs and restaurants known for their exceptional Chicken Francese include Carbone in New York City and Rao's in Harlem. For the best version of this dish, it's crucial to use fresh, high-quality chicken and to master the delicate balance of flavors in the lemon and butter sauce.
30 min
4
350 calories
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