Community Pick
Chicken Francese

photo by Jonathan Melendez





- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 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
- Dust chicken with flour.
- In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
- Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
- Remove all chicken to a platter- keep warm.
- 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.
- Add broth, butter and let cook until butter has melted.
- Add parsley, quickly whisking together.
- Add lemon juice 1/4 at a time until desired taste.
- Thicken if desired.
- Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.
Questions & Replies

-
Had no luck using induction heat with SS cooking pan two handles, supplied. All stainless, used olive oil as directed on low/medium heat. Chicken stuck (adhered) to bottom of pan. Cleaned oan thoroughly added olive oil and heated pan to 190f. Tried another piece of chicken breast and same results. Tried a third breast at 190f and again total adhesion. In all instances coating stuck to pan. Is a ceramic coated pan necessary? Help!
Reviews
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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.
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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.
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RECIPE SUBMITTED BY
Shawn C
Clarksville, Tennessee
SAHM enjoy collecting and trying different recipes. I prefer to give honest reviews for items I have tried. if I make changes I note them in the review.