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Ingredientes
- 4 x Chicken breasts, up to 6
- 1 c. Flour
- 4 x Large eggs, lightly beaten
- 2 x Lemons
- 1/2 c. White wine
- 2 Tbsp. Extra virgin olive oil
- 3 Tbsp. Minced oregano and parsley
- 1 x Finely diced onion Salt and pepper, to taste
Direcciones
- Cut chicken into desired shape (strips or possibly round medallions are best), dredge with flour. Put floured chicken into the beaten Large eggs and immediately place into a preheated skillet with extra virgin olive oil. Cook for two min on each side, then remove chicken to a serving platter. To make sauce, add in white wine to the same pan in that the chicken was cooked - reduce wine by half. Then squeeze juice from lemons into pan over high flame. Add in herbs, salt and pepper. Pour sauce over chicken and serve.
- Notes: Drew Nieporent's Chicken Francese
- Manhatten restaurateur Drew Nieporent may not live in the fish-eyed lense, but the meals dished up from his world famous Tribeca Grill - that Nierporent co-owns with film star Robert DiNiro - are the stuff of legend.
- Nierporent's Chicken Francese show s just how far the chef has come since his first day job as a grill man at New York's first McDonald's!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 519 | |
| Calories from Fat 225 | 43% |
| Total Fat 25.11g | 31% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.17g | |
| Cholesterol 298mg | 99% |
| Sodium 160mg | 7% |
| Potassium 494mg | 14% |
| Total Carbs 27.91g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.17g | 1% |
| Protein 38.89g | 62% |
