Chicken Francese, Italian-Style

Chicken Francese, Italian-Style

Prep Time Prep: 20m Cook Time Cook: 37m Total Time Total: 57m

www.allrecipes.com

World Cuisine, European, Italian

"A chicken dish that takes some time and effort to cook, but is very simple to follow. Can be put over pasta or rice."

  • 2 tablespoons olive oil
  • 2 cups all-purpose flour
  • 3 eggs
  • 1 pound skinless, boneless chicken breast halves
  • 2 cups chicken broth
  • 1/2 cup white wine
  • 1/2 cup butter
  • 3 tablespoons lemon juice
  • 5 cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh parsley
  • salt and ground black pepper to taste
  1. Place flour in a shallow bowl. Beat eggs in a separate shallow bowl. Coat each piece of chicken in flour; dip in beaten eggs to coat completely. Press chicken into flour again until evenly coated. Reserve remaining flour.
  2. Coat a skillet with olive oil and set over medium heat. Cook each piece of coated chicken in the hot olive oil until browned, about 5 minutes per side. Transfer chicken to a 9x13-inch baking dish.
  3. Preheat oven to 300 degrees F (150 degrees C).
  4. Combine chicken broth, white wine, butter, lemon juice, garlic, parsley, salt, and pepper in a saucepan over medium heat; cook and stir until sauce is smooth, not allowing it to boil, about 5 minutes. Slowly sift 1 cup reserved flour into sauce while continually whisking until sauce thickens, 2 to 3 minutes. Pour sauce over chicken.
  5. Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Ingredients

  • 2 tablespoons olive oil
  • 2 cups all-purpose flour
  • 3 eggs
  • 1 pound skinless, boneless chicken breast halves
  • 2 cups chicken broth
  • 1/2 cup white wine
  • 1/2 cup butter
  • 3 tablespoons lemon juice
  • 5 cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh parsley
  • salt and ground black pepper to taste

Instructions

  1. Place flour in a shallow bowl. Beat eggs in a separate shallow bowl. Coat each piece of chicken in flour; dip in beaten eggs to coat completely. Press chicken into flour again until evenly coated. Reserve remaining flour.
  2. Coat a skillet with olive oil and set over medium heat. Cook each piece of coated chicken in the hot olive oil until browned, about 5 minutes per side. Transfer chicken to a 9x13-inch baking dish.
  3. Preheat oven to 300 degrees F (150 degrees C).
  4. Combine chicken broth, white wine, butter, lemon juice, garlic, parsley, salt, and pepper in a saucepan over medium heat; cook and stir until sauce is smooth, not allowing it to boil, about 5 minutes. Slowly sift 1 cup reserved flour into sauce while continually whisking until sauce thickens, 2 to 3 minutes. Pour sauce over chicken.
  5. Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).