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Chicken Francese
Chicken Francese
"Lemon and chicken make a great team, adding some acidity to the mix really elevates otherwise plain chicken breasts by adding loads of refreshing flavor. Chicken Francese takes pounded chicken breasts and marries it together with bright, refreshing lemon and a rich white wine-butter sauce. Flavorful, simple ingredients and 30 minutes are all you need! Chicken Francese is much like chicken piccata where the chicken is first pounded to a thin, even thickness and then dredged in both egg and flour. Francese simply means “French-style”, both dishes are pan-fried and enjoyed as thin cutlets. "
Serves4
Preparation Time15 min
Cooking Time15 min
Cooking Vessel Sizelarge Skillet, Meat Mallet
Ingredients
- 1 pound Boneless Skinless Chicken Breast
- 1 cup All Purpose Flour
- 1 tablespoon Garlic Salt
- 1 teaspoon Black Pepper
- 2 Large Eggs
- 1 tablespoon Water
- 1 cup Olive Oil
- 8 Lemon Slices
- 2 cups Lemon Juice
- 2 cups Chicken Stock
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Cover chicken breasts with plastic wrap or waxed paper and pound to an even thickness, about 3/4-inch.
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In a medium bowl, whisk together flour, garlic salt, and pepper. Dredge each chicken breast in flour mixture.
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Visit https://amandascookin.com/chicken-francese/ for full printable recipe.
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