Chicken Francese

Recipe Ingredients

4		Boneless skinless chicken breasts - - (abt 1 1/2 lbs)
		All-purpose flour - for dredging
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
4		Eggs (large)
3 tablespoons	45ml	Water
1/4 cup	59ml	Extra-virgin olive oil
1/2		Lemon, with rind - cut thin rounds
1/2 cup	118ml	Dry white wine
		= (such as Pinot Grigio)
1 cup	237ml	Chicken broth
1/2		Lemon - juiced
2 tablespoons	30ml	Unsalted butter
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley

Recipe Instructions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D01) - from the TV FOOD NETWORK

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