Chicken Francese

Mr. Food

Serves: 6

Cooking Time: 10 min

Ingredients
  • 1/2 cup all-purpose flour
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 3 eggs
  • 4 tablespoons (1/2 stick) butter, divided
  • 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
  • 2/3 cup white wine or dry vermouth
  • 4 tablespoons lemon juice
Instructions
  1. In a shallow dish, combine flour, parsley, and salt; mix well. In another shallow dish, beat eggs.

  2. In a large skillet, melt 1 tablespoon butter over medium heat. Dip chicken in flour mixture then in eggs, coating completely. 

  3. Sauté chicken, in batches if necessary, 2 to 3 minutes per side, or until golden, adding more butter as needed. Add any remaining butter, vermouth, and lemon juice to pan; mix well and return cooked chicken to skillet. 

  4. Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.

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