Can anyone please give me a good recipe for Chicken Francese?

And also the right way to cook it? I've been researching this recipe for ages and can't seem to Perfect it. :-) Thanks!!Can anyone please give me a good recipe for Chicken Francese?
Chicken Francese





This is a recipe I am asked for often but have never found it in an Italian cookbook. Thin slices of chicken are dipped in an egg and cheese mixture, are then fried golden brown and topped with a delicious lemon, butter sauce. Francese means,';in the French'; manner, and it involves coating something in flour, then in beaten eggs and frying it. Often it is topped with a sauce as this dish does. Although there are some ingredients found in Italian cuisine that are prepared in this manner, thin slices of chicken are commonly not, and cheese would not be added to the cheese mixture as it is in this recipe. The cheese does however add a unique flavor when combined with the lemon sauce.





Apparently, this dish evolved from Italian American restaurants, particularly those in and around New York city. I was given this recipe from a good friend who lived in New York for many years. It is quite easy to make, although I will warn you it definitely isn't low fat. The only trick to this recipe is to keep the cooked chicken pieces warm while you cook the rest, and then prepare the sauce. I find that by prewarming a platter, and then covering the cooked chicken pieces with aluminum foil until you are ready to add the sauce works well. To complete this meal, I might serve it with an herb-flavored rice, or garlic mashed potatoes. Tasty sauted greens such as spinach or broccoli rabe would round out the meal nicely.





4 Boneless, Skinless Chicken Breasts











5 Eggs








1 Cup Grated Romano Cheese








1/4 Cup Fresh, Chopped Parsley








Salt %26amp; Pepper








1 Cup All-Purpose Flour (Plus 2 Tablespoons Set Aside)








1/4 Cup Olive Oil








1 Cup Chicken Broth








1/2 Cup Butter (2 Tablespoons Set Aside)








Juice Of 2 Lemons














To Serve:








Fresh, Chopped Parsley








Lemon Slices














With a sharp knife, cut the chicken breasts diagonal into long, thin slices, about 1/2 inch thick. Season the flour with salt and pepper, and then lightly dredge the chicken pieces in the flour. Beat together the eggs. cheese, and parsley until frothy. Heat half the oil in a heavy frying pan until hot. Dip the floured chicken pieces into the egg mixture, and allow the excess to drip off. Fry the chicken in the hot oil over medium heat until they are golden brown and cooked through. As you cook them, place the finished chicken pieces on a warmed platter and cover with foil. Continue coooking the rest of the chicken pieces in this manner.








After all of the chicken is cooked, add the chicken broth and lemon juice to the pan and bring to a boil, scraping the browned bits from the bottom of the pan. Cook until the liquid is reduced by about one third. Add the 1/2 cup of butter to the hot mixture, leaving the 2 tablespoons in a small bowl. Mix together the remaining 2 tablespoons of butter with the flour. Begin to whisk this flour mixture into the sauce, stirring constantly, just until the sauce has begun to thicken. Pour the sauce over the warm chicken, garnish with fresh parsley and lemon slices, and serve.Can anyone please give me a good recipe for Chicken Francese?
Ingredients


4 skinless, boneless, chicken breasts (about 11/2 pounds)


All-purpose flour, for dredging


Kosher salt and freshly ground black pepper


4 large eggs


3 tablespoons water


1/4 cup extra-virgin olive oil


1/2 lemon, with rind, cut in thin rounds


1/2 cup dry white wine, such as Pinot Grigio


1 cup chicken broth


1/2 lemon, juiced


2 tablespoons unsalted butter


1/4 cup chopped flat-leaf parsley


Directions


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.
Untried...





CHICKEN FRANCAISE


4 large skinless boneless chicken breast halves (2


陆 cup vegetable oil


1 cup all-purpose flour


戮 teaspoon salt


陆 teaspoon black pepper


3 large eggs


陆 stick unsalted butter, (1/4 cup)


陆 cup dry white wine


陆 cup low-sodium chicken broth


3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced


录 cup chopped fresh flat-leaf parsley


Place chicken breasts between 2 sheets of plastic wrap and gently pound


chicken with flat side of a meat pounder or with a rolling pin until 1/4


inch thick.





Heat oil in a 12-inch heavy skillet over moderate heat until hot but not


smoking.





While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4


teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at


a time, in flour mixture, shaking off excess. Lightly beat eggs in another


shallow bowl. When oil is hot, dip floured chicken into beaten eggs to


coat, letting excess drip off, then fry, turning over once, until golden


brown and just cooked through, about 4 minutes total. Transfer to a plate


lined with paper towels and keep warm, loosely covered with foil. Fry


remaining chicken in same manner.





Pour off and discard oil, then wipe skillet clean and heat butter over low


heat until foam subsides. Add wine, broth, and lemon juice and boil,


uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup,


about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4


teaspoon pepper. Spoon sauce over chicken and top with lemon slices.





Makes 4 servings.





Gourmet


R.S.V.P.


October 2003


Adapted from La Viola, Syosset, NY





Categories:


Poultry








Source





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Servings/Yield





4 servings