Chicken Francese

Shawn C's Note:

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 I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 2 boneless skinless chicken breasts, fileted thinly to create 2 to 3 breasts servings
• 1 cup very condensed chicken broth
• 1/4 cup white wine
• 1 lemon, juice of
• 3 eggs
• grated parmesan cheese
• flour
• 1 garlic clove, crushed
• parsley
• 1/2 cup unsalted butter (not margarine)
• linguine

Directions:

1. Dust chicken with flour.
2. In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
3. Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
4. Remove all chicken to a platter- keep warm.
5. 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. Add broth, butter and let cook until butter has melted.
7. Add parsley, quickly whisking together.
8. Add lemon juice 1/4 at a time until desired taste.
9. Thicken if desired.
10. Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

Reviews

[peachez]

Exquisite recipe. I served this over some doctored up brown rice with bits of fresh vegetables. My DH and DS want me to make this " Chicky Franky " ( my DH can't pronounce it, so this is what he calls it now )at least twice a week. I wish I could give it far more than 5 stars, it's that pleasing. Thank you for sharing.

[Maiya]

This was a pretty tasty recipe. I did have to make a couple of changes though. I had to substitute red wine for white, and I was out of parsley. I think this recipe is a keeper!

[Spyder-man]

I really liked this one! and I used the artichoke hearts like in your comments. They wwere so tender! I did add extra garlic- loved the extra flavor it added. Didn't have any linguini but used vermicelli- still great though. Will have again, thanks for the recipe! Next time I might add some capers and have it in the true chicken picatta style.