Chicken Francese

Recipe By:
Sherin
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[1]
 
submit photo Submit a Photo
  • Total Time 40 min Ico-add
  • Yield 4 Servings
  • Level Medium

This lightly breaded chicken, battered and sauteed in a lemon and butter sauce is great served with pasta.
 

Ingredients

  • 5-boneless 5 ounce chicken breasts
  • 5 eggs
  • 3 ounce romano cheese
  • 1 teaspoon dried parsley
  • 1 cup flour
  • Pinch of white pepper
  • 1 cup chicken stock
  • 1/2 pound butter
  • Juice from 2 lemons
  • 1 1/2 cups oil
  • Lemon slices and chopped fresh parsley for garnish
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Pound chicken breasts flat and cut in half.
  2. 2. Scramble eggs in mixing bowl.
  3. 3. Mix Romano cheese, parsley, and white pepper and set aside.
  4. 4. Put flour in a large shallow bowl.
  5. 5. In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready.
  6. 6. Coat both sides of a piece of chicken with flour.
  7. 7. Dip chicken in egg mixture, making sure all flour is covered with egg. Let excess egg drip off, then place chicken in hot oil.
  8. 8. Repeat with 4 more pieces. Fry each side of chicken until a light blond color.
  9. 9. Remove from oil to a serving plate - keep warm and repeat with other chicken pieces.
  10. 10. Bring chicken stock to a light boil.
  11. 11. Coat the butter in flour and add it to the stock stirring continuously, then add lemon juice and cook for 3-4 minutes while stirring to reduce the liquid to a sauce.
  12. 12. Pour sauce over chicken and garnish with lemon slices and Romano, parsley and pepper mixture.