Receta Favorite Chef Dishes for #SundaySupper - Chicken Francese
This is such a fun theme this week! #SundaySupper and Isabel of Family Foodie have come up with Favorite Chef Inspired dishes! Tammi, our host of Momma's Meals has put together our group this week and did a fantastic job!
I actually have two favorite chefs. Lidia Bastianich and Tyler Florence. Every recipe I have ever made from these chefs has been excellent. I went to Lidia's restaurant Felidia's in New York last year and had an excellent dinner and even got my cookbook signed! You can read all about it HERE.
I have made this recipe for Chicken Francese several times. Easy to prepare and fancy enough for company. Tender chicken smothered with a velvety wine, butter and lemon sauce. The Ultimate Chicken Francese.
- Chicken Francese
- 4 skinless, boneless chicken breasts
- All-purpose flour, for dredging
- 2 large eggs
- 2 Tbsp. water
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, cut into thin rounds
- 1 cup dry white wine, such as Pinot Grigio
- 2 cups chicken broth
- 1/2 to 1 lemon, juiced
- 2 Tbsp. unsalted butter
- Salt and freshly ground pepper to taste
- 1/4 cup chopped flat-leaf parsley
Place chicken breasts on cutting board and slice in half horizontally. Place plastic wrap over chicken slices and pound with a flat mallet, until they are 1/4-inch thick.
Put some flour (about 1 cup) in a shallow platter and season with a generous amount of salt and pepper; mix to distribute. In a wide bowl, beat the eggs with 2 Tbsp. water to make an egg wash.
Heat the oil over medium heat 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.
Flour first, then egg wash.
When the oil is nice and hot, add the cutlets and fry for about 2 minutes on each side until golden, turning once. Remove the chicken to a platter and cover 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 better in some flour and add it to the skillet, this will thicken the sauce. Whisk to incorporate the butter and dissolve the flour. Reduce the heat to low and return the chicken to the pan. Place the lemon slices on top of the cutlets. Simmer gently for 4 to 5 minutes to heat chicken. Season with salt and pepper and chopped parsley.
Adjust the amount of lemon in the sauce to your liking.
I doubled the sauce from the original recipe.
Starters or Snacks :
Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
The Main Dish:
Alice at Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English
Chris from Sustainable Dad - Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette
Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Amazing Sides:
Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme
Sweet Endings:
Wine Pairings:
Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.