Quick Chicken Francese
I made this last night, came out delicious and this is one of my favorite "quick chicken" dishes.
Part 1
3 Whole Chicken breasts, halved, butterflied, and pounded to 1/3-1/4 inch (should make between 8-12 medallions)
2-3 tablespoons extra virgin olive oil
1/2 cup of flour, seasoned with salt + pepper (and I use Oregano and Cilantro)
2 eggs, cracked and mixed
-Heat the oil in a flat, high sided pan
-Dredge each piece of chicken in flour, then egg, and drop in to the hot oil, reserve flour mixture
-Cook chicken 2-3 minutes per side (just enough to brown) and then remove to a plate or rack with a paper towel to catch excess oil.
- Rinse the pan to remove residual oil (no need to add extra fat)
Part 2
1 Can (2 cups) chicken Broth
1.5 cups White Wine
1/2 - 1 cups lemon juice (to taste)
1 Tbsp of butter
Teaspoon of salt, teaspoon of pepper
In the same saucepan over medium-high heat, mix the broth, wine, lemon juice salt and pepper
In a separate container, melt the butter and add 1-4 tbsp of the reserved flour mixture (depends how thick you want the finished sauce)
Add the butter and flour and bring to a simmer.
Reduce heat to medium and add the chicken medallions from Part 1, and cover. Simmer for 10-15 minutes.
Serve 2-3 pieces of chicken over rice or pasta with a generous spoonful of the sauce.
((Personally, I love this best over a thicker pasta like fettuccine, or even a spiral pasta like Gemelli, mixed with steamed and cut asparagus))
Part 1
3 Whole Chicken breasts, halved, butterflied, and pounded to 1/3-1/4 inch (should make between 8-12 medallions)
2-3 tablespoons extra virgin olive oil
1/2 cup of flour, seasoned with salt + pepper (and I use Oregano and Cilantro)
2 eggs, cracked and mixed
-Heat the oil in a flat, high sided pan
-Dredge each piece of chicken in flour, then egg, and drop in to the hot oil, reserve flour mixture
-Cook chicken 2-3 minutes per side (just enough to brown) and then remove to a plate or rack with a paper towel to catch excess oil.
- Rinse the pan to remove residual oil (no need to add extra fat)
Part 2
1 Can (2 cups) chicken Broth
1.5 cups White Wine
1/2 - 1 cups lemon juice (to taste)
1 Tbsp of butter
Teaspoon of salt, teaspoon of pepper
In the same saucepan over medium-high heat, mix the broth, wine, lemon juice salt and pepper
In a separate container, melt the butter and add 1-4 tbsp of the reserved flour mixture (depends how thick you want the finished sauce)
Add the butter and flour and bring to a simmer.
Reduce heat to medium and add the chicken medallions from Part 1, and cover. Simmer for 10-15 minutes.
Serve 2-3 pieces of chicken over rice or pasta with a generous spoonful of the sauce.
((Personally, I love this best over a thicker pasta like fettuccine, or even a spiral pasta like Gemelli, mixed with steamed and cut asparagus))