Chicken Francese [frahn-Chez]

1. 1

   Toast almonds in a large saute pan over medium heat for 5 minutes, or until starting to turn golden brown.

2. 2

   Transfer almonds to a plate; wipe the pan clean with a paper towel.

3. 3

   Slice chicken crosswise into 8 pieces.

4. 4

   Pound out each piece in a resealable plastic bag to about 1/4-inch thick using the smooth side of a meat mallet.

5. 5

   Season with salt and pepper.

6. 6

   Place flour and egg into 2 separate shallow dishes; heat vegetable oil in the cleaned saute pan over medium-high heat.

7. 7

   Dredge cutlets in flour, then dip into egg, allowing excess to drip off.

8. 8

   Place cutlets into the preheated oil and saute until golden on both sides, about 4 minutes total.

9. 9

   Remove from pan and set aside.

10. 10

    DO NOT OVERCOOK!

11. 11

    Add wine to the pan to deglaze.

12. 12

    Reduce wine by half.

13. 13

    Squeeze in lemon juice, simmer 2 minutes, then swirl in butter.

14. 14

    Return chicken and almonds to the pan to heat through and coat with sauce.

15. 15

    Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.