Is it Chicken Francaise or Chicken Francese?
Anyway…Here’s the Recipe for this delicious dish,,
Ingredients:
1 1/2 chicken breast sliced and pounded
1/2 cup flour reserve a tablespoon
Zest of 1/2 lemon
Juice of a lemon
3 tablespoons of extra virgin olive oil
1/3 cup Parmigiano Reggiano
1 1/3 cup chicken stock
4 tablespoons butter
2/3 cups of white wine
2 eggs
2 cloves of garlic
1/4 cup chopped parsley keep a few sprigs garnish
Instructions
Slice and pound the chicken. Add the zest of the lemon in the flour. Coat the chicken in the flour and shake off the excess.
Beat the eggs add the cheese, salt pepper and parsley. Drench the chicken in the egg wash.
In a large sauté pan on medium heat add oil and once hot add the chicken. Don’t over crowd. Let it brown on both sides and remove until all pieces are done.
You will be left with a little oil and dripping. Add the butter, 1 tablespoon of the flour and garlic cloves. Stir to form a roux. Add wine and let it evaporate. Now add chicken stock and juice of half a lemon. Add the chicken back in the sauté pan layering it. Let it cook for about 5 to 6 minutes until chicken is cooked and sauce has thickened. Garnish with parsley and lemon slices.
Buon appetito!