Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken francese, my version. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chicken Francese, or Francaise, that most wonderfully delicious pounded chicken cutlet that too often is overcooked, made too thick and way over sauced. OK, maybe some of that is my personal preference. I'll concede that on the sauce part.
Chicken Francese, My Version is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Chicken Francese, My Version is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook chicken francese, my version using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken Francese, My Version:
- Prepare 1 1/2 lb boneless skinless chicken breasts pounded 1/4 inche thick
- Get 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.
- Take 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.
- Get 4 clove minced garlic
- Get 4 green onions, thin sliced
- Get 1/2 cup dry white wine
- Prepare 1 cup chicken broth
- Get 1/4 cup chopped parsley
- Get 1 1/2 tbsp fresh lemon juice
- Make ready 1 tsp hot sauce such as franks brand
- Take 1/4 tsp pepper and salt to taste
- Prepare 1 lemon, sliced for garnish
- Prepare 2 tbsp olive oil, more if needed for cooking
- Prepare 2 tbsp cold butter cut into cubes and tossed with the extra seasoned flour
If you can make chicken This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French. Chicken Francese is an Italian-American dish made with sautéed chicken cutlets with a lemon-butter and white wine sauce. My husband's version let's just say is a little bit heavier, so I learned how to make it myself, only with a lot less butter.
Instructions to make Chicken Francese, My Version:
- in a large saute pan heat oil. 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. Don't crowd chicken, cook in batches removing as done to a plate.
- Into same skillet add garlic and green onions, then add wine and deglaze pan and reduce until wine is almost gone. Add chicken broth, lemon juice, red hot, parsley and pepper and salt to taste. Bring sauce to a boil add flour dusted butter cubes and whisk until mixed in. Turn off heat serve chicken with sauce on a platter garnished with lemon slices.
- Good served with garlic bread and a green salaf
- Note: I also topped this with roasted parmesan jalapenos. 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. This is optional!
My family loves it, kids and all. I often order Chicken Francese (also known as Chicken Française) when I go to my favorite Italian restaurant. Sadly, my favorite Italian restaurant isn't in the country I live in, so I sometimes have to make do and make my own version of this dish. This chicken francese recipe is battered chicken breasts that are pan fried to golden brown perfection, then topped with a savory lemon sauce. I've learned to make this dish at home, and I have to say, I think my version is even better than what you'd get at a restaurant!
So that is going to wrap this up for this special food chicken francese, my version recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
