Chicken Francese

Name: Chicken Francese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-4 serving(s)
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

(47)

Recipe by Shawn C

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!

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READY IN: 35mins

SERVES: 2-4

UNITS: US

INGREDIENTS

Nutrition

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.

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