Chicken Francese, My Version Recipe

Name: Chicken Francese, My Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb boneless skinless chicken breasts pounded 1/4 inche thick; 3 large eggs, beaten in a bowl with 3 tablespoons water, 2 tablespoons grated parmesan cheese, 1/4 teaspoon italian seasoning and 1/2 teaspoon pepper, combine well.; 1/2 cup flour seasoned with 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes and 2 tablespoons parmesan cheese, and salt to taste.; 4 clove minced garlic; 4 green onions, thin sliced; 1/2 cup dry white wine; 1 cup chicken broth; 1/4 cup chopped parsley; 1 1/2 tbsp fresh lemon juice; 1 tsp hot sauce such as franks brand; 1/4 tsp pepper and salt to taste; 1 lemon, sliced for garnish; 2 tbsp olive oil, more if needed for cooking; 2 tbsp cold butter cut into cubes and tossed with the extra seasoned flour

Servings: persons

1 1/2 lb boneless skinless chicken breasts pounded 1/4 inche thick
3 large eggs, beaten in a bowl with 3 tablespoons water, 2 tablespoons grated parmesan cheese, 1/4 teaspoon italian seasoning and 1/2 teaspoon pepper, combine well.
1/2 cup flour seasoned with 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes and 2 tablespoons parmesan cheese, and salt to taste.
4 clove minced garlic
4 green onions, thin sliced
1/2 cup dry white wine
1 cup chicken broth
1/4 cup chopped parsley
1 1/2 tbsp fresh lemon juice
1 tsp hot sauce such as franks brand
1/4 tsp pepper and salt to taste
1 lemon, sliced for garnish
2 tbsp olive oil, more if needed for cooking
2 tbsp cold butter cut into cubes and tossed with the extra seasoned flour

1
in a large saute pan heat oil.
2
Toss chicken with flour mixture, shaking off excess, dip in egg mixture let excess drip off, add to hot oil cook until golden abour 2 minutes on each side.
3
Don't crowd chicken, cook in batches removing as done to a plate.
4
Into same skillet add garlic and green onions, then add wine and deglaze pan and reduce until wine is almost gone.
5
Add chicken broth, lemon juice, red hot, parsley and pepper and salt to taste.
6
Bring sauce to a boil add flour dusted butter cubes and whisk until mixed in.
7
Turn off heat serve chicken with sauce on a platter garnished with lemon slices.
8
Good served with garlic bread and a green salaf
9
Note: I also topped this with roasted parmesan jalapenos.
10
I tossed sliced fresh jalapenos with olive oil and parmesan cheese roasted them on a foil lined pan til golden about 10 to 15 minutes at 425.
11
This is optional!

888

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lb boneless skinless chicken breasts pounded 1/4 inche thick, 3 large eggs, beaten in a bowl with 3 tablespoons water, 2 tablespoons grated parmesan cheese, 1/4 teaspoon italian seasoning and 1/2 teaspoon pepper, combine well., 1/2 cup flour seasoned with 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes and 2 tablespoons parmesan cheese, and salt to taste., 4 clove minced garlic, and more.

Yes, Chicken Francese, My Version falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Francese, My Version

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