#The #World's #most #delicious #Chicken #Francese
Tuesday, 12 November 2019
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The World's Most Delicious
Chicken Francese
This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.
Course Entree
Cuisine Italian
Keyword Francese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 345 kcal
Ingredients
3 to 4 boneless and skinless chicken breasts about 14 oz. to 16 oz. total
1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
Kosher salt
Freshly ground black pepper
1 tsp garlic powder
4 eggs
2 tbsp Parmesan grated
4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
4 garlic cloves minced
1/4 teaspoon red pepper flakes more, to taste
1/2 cup dry white wine ie, Pino Grigio
1 1/4 cups chicken stock
Juice of two fresh lemons about 4 tablespoons
Instructions
1.Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
2..............
3..............
Get Full Recipe : ==> @ howtofeedaloon.com
Chicken Francese
This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.
Course Entree
Cuisine Italian
Keyword Francese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 345 kcal
Ingredients
3 to 4 boneless and skinless chicken breasts about 14 oz. to 16 oz. total
1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
Kosher salt
Freshly ground black pepper
1 tsp garlic powder
4 eggs
2 tbsp Parmesan grated
4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
4 garlic cloves minced
1/4 teaspoon red pepper flakes more, to taste
1/2 cup dry white wine ie, Pino Grigio
1 1/4 cups chicken stock
Juice of two fresh lemons about 4 tablespoons
Instructions
1.Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
2..............
3..............
Get Full Recipe : ==> @ howtofeedaloon.com