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4 Thinly Pounded Chicken Breast
3 Eggs
1/2 cup of All Purpose flour
2 Tbsp of Seasoning of Choice ( I like a garlic and herb here)
2 Tbsp of Unsalted butter
3 Tbsp of Olive Oil
3/4 cup of Chicken Stock
1/3 cup of Dry White Wine
Juice of 1 Lemon
2 Tbsp of chopped parsley
In one shallow bowl, add the flour and season with one Tbsp of the seasoning and some salt (only if the seasoning is salt free) then in a separate shallow bowl, whisk the eggs with some seasoning as well and set aside.
2) Add the oil and 2 Tbsp of butter to a large skillet (preferably one that can hold all the chicken comfortably or do this in 2 batches) preheat over medium heat until the butter melts and mixture begins to shimmer.
3) Season the chicken on both sides with salt and pepper, then dredge in the flour (shaking off any excess) , coat in the beaten eggs and add to the hot oil mixture, cook for about 3 minutes per side (depending on thickness) then remove and set aside.
4) Add the stock, lemon and wine, reduce by half, then add the chicken back in (and any juices collected at the bottom of the plate) along with one Tbsp of butter that has been coated in flour, cook for just a few minutes then sprinkle over some parsley and enjoy!
What if you want to make it over pasta such as linguine and you want more sauce for it??? This kids so easy and delicious. Can’t wait to make it
Delicious recipe, My version has chopped garlic and a big splash of heavy cream to finish, makes it even better.
Viva Napule 😊
Original recipe calls for sherry instead of white wine.
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Best
my fav dish!
Personally 1/2 of a lemon juice is way too much for us. I’d suggest trying half of that snd adding more later if you like it more acidic. Maybe depends on the lemon.
Is there any substitute I can use instead of wine?
Love the taste, but prefer thinner Chix, great looking Chix,
Your videos are so fun!!! I've never seen anybody grab the mic on their collar and whisper into it like you do. So adorable!!! Love your recipes and the way you cook. 😁
This is not how you prepare butter for thickening. Learn the French technique.
MAMA MIA !!
eh
I made it and was restaurant worthy. Thank you for helping us save money by eating more at home and creating memories sitting together around the table and devouring all your amazing recipes
Measurements for ctock and wine please😊
Heaven❤❤❤❤
I'll take Francese over picatta any day!!..my favorite 👏👏
Now that is a stove in the background!! Full points had it been the one the size of a grand piano.
👌👌👌👌👌👌👌👌👌👌
Instead of you posting the recipe, we have to navigate your confusing website to find the recipe.
I came here precisely because I wanted to make Flounder Francese and needed a reference. Thanks so much for the incredible video, I’m trying this recipe in a few minutes.
But you forgot garlic most important part