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Name: Chicken francese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 2 Eggs And see below

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INGREDIENTS

2 Eggs ; And see below

INSTRUCTIONS

Ingredients

2 large eggs

1/4 cup freshly grated Parmesan cheese

2 tablespoons fresh flat leaf parsley

1/4 cup chicken broth

2 tablespoons fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon black pepper

3 cloves garlic minced

6 5-ounce boneless skinless chicken breasts

1/4 cup all-purpose flour

1 tablespoon olive oil

2 tablespoons butter

1/4 cup chicken broth

3 tablespoons fresh lemon juice

For the garnish:

Lemon slices

Parmesan cheese

Parsley

Instructions

In a shallow dish, mix eggs, parmesan, parsley, chicken broth, lemon juice, salt, pepper, and garlic together. Set aside.

In another shallow dish, place the flour.

Heat the oil in a large non-stick skillet over medium heat.

Place chicken breasts between 2 pieces of plastic wrap and use a meat mallet or rolling pin to pound chicken breasts to 1/4 inch thickness. Dredge both sides of each chicken breast in flour and then in the egg mixture. Place in the pan and cook for 4 minutes on each side or until done. Once the chicken is done, deglaze pan with white wine. Melt the butter in the skillet and add the chicken broth, lemon slices and lemon juice. Boil for about 10 seconds and then remove from heat.

Place chicken on serving platter and top with the sauce. Garnish with lemon slices, fresh Parmesan, and parsley leaves.

NOTES

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Chicken francese

2 Eggs And see below

Ingredients
2 large eggs
1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh flat leaf parsley
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
3 cloves garlic minced
6 5-ounce boneless skinless chicken breasts
1/4 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup chicken broth
3 tablespoons fresh lemon juice
For the garnish:
Lemon slices
Parmesan cheese
Parsley

Instructions
In a shallow dish, mix eggs, parmesan, parsley, chicken broth, lemon juice, salt, pepper, and garlic together. Set aside.
In another shallow dish, place the flour.
Heat the oil in a large non-stick skillet over medium heat.
Place chicken breasts between 2 pieces of plastic wrap and use a meat mallet or rolling pin to pound chicken breasts to 1/4 inch thickness. Dredge both sides of each chicken breast in flour and then in the egg mixture. Place in the pan and cook for 4 minutes on each side or until done. Once the chicken is done, deglaze pan with white wine.  Melt the butter in the skillet and add the chicken broth, lemon slices and lemon juice. Boil for about 10 seconds and then remove from heat.

Place chicken on serving platter and top with the sauce. Garnish with lemon slices, fresh Parmesan, and parsley leaves.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (41g)
Recipe Makes: 6 Servings

Calories: 16
Calories from Fat: 3 (19%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 1.6mg		1 %
Sodium 42.9mg		1 %
Potassium 61.7mg		2 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 16

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