Perfect Summer Chicken Francese Recipes

CHICKEN FRANCESE

Steps:

• Melt 1 tbsp butter in a medium non-reactive saucepan. Saute onions until translucent, 2-3 minute Add wine, juice and broth. Turn heat to high until sauce boils, then turn down to medium and reduce to 1 1/2 cups. Strain into a measuring cup and set aside.
• Preheat oven to 200 degrees F. Place a baking rack in a rimmed baking sheet and place in oven.
• Slice breasts in half horizontally and pound to an even 1/4" thickness. Whisk salt and pepper into flour in a pie plate. Whisk eggs and milk in a second pie plate. Dip chicken cutlets in flour, then in egg, then back in flour. Set aside on a rack over a baking sheet.
• When all 8 cutlets are coated, melt 1 tbsp butter in 1 tbsp oil in a 12" nonstick skillet. Saute 4 cutlets over medium heat until nicely browned, 1 1/2 to 2 minutes. Flip and brown another 30-60 seconds. Remove cutlets to baking rack in oven.
• Wipe out pan with paper towel, and using another 1 tbsp butter and 1 tbsp oil, cook remaining 4 cutlets. Remove to baking rack.
• Wipe out pan with paper towel and add reserved sauce to now-empty pan over medium heat. Swirl in remaining 2 tbsp butter. Dip cutlets in sauce and serve, 2 cutlets per serving.

PERFECT SUMMER CHICKEN FRANCESE

Steps:

• Pound out chicken breasts to about 1/4 inch thickness.
• Place flour in a shallow bowl, and mix in 1/2 of the salt and 1/2 of the pepper (reserving other half).
• Beat together the eggs, 1/2 of the lemon juice, the remaining half of the salt and pepper, the parsley, tarragon,garlic powder, and the grated parmesan.
• Heat olive oil and butter over medium-high heat in a large skillet.
• Dredge each chicken breast through the flour, then dip in the egg mixture, letting excess drip back into the bowl.
• After dipping in the egg, redredge in the flour, and shake off excess.
• Place chicken in the skillet, and cook until browned, about 3-4 minutes per side.
• Pour remaining half of the lemon juice over the chicken, and let cook about 2-3 minutes longer. Remove from skillet to a serving platter.
• Garnish with lemon slices and fresh parsley.
• Serve immediately.

CHICKEN FRANCESE

Steps:

• 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.

CHICKEN FRANCESE

Steps:

• Heat the oil in a large skillet. Salt and pepper the chicken. In one bowl add the flour and garlic powder. In another bowl add the eggs.
• Dredge the chicken first in the flour and then the eggs. Add it to the hot oil and fry on each side for 2-3 minutes until golden and cooked throughout. Remove and set aside on a plate. Wipe down the skillet with a paper towel.
• Add the butter to the pan and melt. Add in the flour and whisk until it starts to thicken. Add in the white wine and bring to a boil for a minute.
• Add the chicken broth and lemon juice. Whisk until the sauce has reduced. Return the chicken to the pan and garnish it with parsley and sliced lemons.

CHICKEN FRANCESE

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels., For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.

CHICKEN FRANCESE

Steps:

• If needed, pound chicken breasts down to 1/4"-1/2" thickness to ensure even cooking.
• Heat olive oil and butter in a skillet over medium-medium high heat.
• Pour flour into a shallow dish (for coating chicken).
• Beat eggs, Parmesan cheese, salt, pepper, and parsley together and place in another shallow dish (also for coating chicken).
• Dip the chicken in the flour and allow the excess to fall off.
• Dip the chicken in the egg mixture and allow the excess to run off.
• Place chicken in the skillet and cook until golden brown, about 3-4 minutes per side.
• Enjoy!

ELENA'S CHICKEN FRANCESE

Steps:

• Place flour in a shallow bowl.
• Roll chicken in flour to coat.
• Beat eggs, parmesan, parsley, salt& pepper until foamy.
• Heat olive oil& butter in skillet over med.
• high heat.
• Dip chicken is egg mixture.
• Place in skillet, cook chicken until browned, about 3 min per side.
• Squeeze lemon juice on chicken and cook 1 min.
• longer.

CHICKEN FRANCESE

Steps:

• Clean Chicken:.
• Soak Chicken cutlets in white vinegar and water. Let sit for a few minutes, rinse well and pat dry with paper towels.
• Place the flour in a bowl, and season with 1 teaspoons oregano, and salt pepper to taste. Mix to combine.
• Beat eggs in a bowl, season with salt and pepper to taste. Whisk to combine.
• Roll butter in flour mixture, set aside.
• In a large deep skillet over medium heat, add olive oil. While oil is heating, using a pair of tongs dip chicken in seasoned egg wash (shake off excess egg wash), then dredge the chicken in the seasoned flour (shake off excess flour).
• Add chicken to the hot skillet and cook 3 minutes per side. (Do this in two batches). Transfer cooked chicken to a serving platter.
• Add chicken stock to the pan, with a wooden spoon scrape all of the browned bits up from the bottom of the pan. Add the lemon juice, and simmer for about 5 minutes to reduce the sauce slightly.
• Add the butter (rolled in flour) into the sauce. Stir to incorporate and dissolve the flour. Simmer for 2 to 3 minutes. At this point taste the sauce for seasoning. Add salt and pepper if needed.
• Pour the sauce over the chicken cutlets, and garnish with the parsley.

CHICKEN FRANCESE

Steps:

• Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
• Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
• Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
• Shake bag to mix flour and seasonings.
• In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
• Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
• Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
• Dredge chicken in egg wash.
• Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
• Remove chicken to a large platter and keep warm.
• Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
• Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
• Roll the butter in some flour and add to the skillet- this will thicken the sauce.
• Stir to mix well and dissolve the flour.
• Reduce heat to medium-low and return the chicken to the pan.
• Place the lemon slices on top of the chicken.
• Simmer gently for 2 minutes to heat the chicken through.
• Season with salt and apper and garnish with chopped parsley before serving.

BEST CHICKEN FRANCAISE

Steps:

• Coat chicken with flour and set aside.
• Mix batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan cheese.
• Melt 2 tbs margarine in bottom of deep skillet.
• Dip floured pieces of chicken generously in the batter and place in heated skillet.
• Cook until golden brown on each side (approx 5 minutes, be careful not to put heat on too high).
• Remove chicken from pan and drain excess oil.
• Make the wine sauce by melting margarine in the skillet and then stirring in the wine and lemon juice.
• Return chicken to pan and cook for about 2 minutes more.
• Serve over penne pasta.
• Drizzle remaining wine sauce over chicken and pasta.
• Garnish with parsley and sliced lemon if desired.