https://www.copymethat.com/r/f1igKT4vB/chicken-francese/
21199577
j8vtySO
f1igKT4vB
2024-03-29 12:59:35
Chicken Francese
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Figaro 20 hours ago
For the real thing, eggs, 2 TB fine grated parmesan & 2 TB lemon jce to batter, no milk; sauté in 3 TB butter, 4 TB olive oil. For sauce add clove of smashed garlic to pan, ½-1 cup broth, ¼ wine, jce of ½ lemon, then ½ cream.
Cream cuts the lemon 'pucker'; 2 cups broth, you'll have a lake. Lemon slices, nice but more work than necessary, and basically inedible. Yes to the parsley.
Reply
Raje Wolf 20 hours ago
This is an excellent and easy recipe. The chicken is tender and the lemony flavor is great. I served it with steamed green beans and a green salad with apples. Our guests ate every bite.
For the real thing, eggs, 2 TB fine grated parmesan & 2 TB lemon jce to batter, no milk; sauté in 3 TB butter, 4 TB olive oil. For sauce add clove of smashed garlic to pan, ½-1 cup broth, ¼ wine, jce of ½ lemon, then ½ cream.
Cream cuts the lemon 'pucker'; 2 cups broth, you'll have a lake. Lemon slices, nice but more work than necessary, and basically inedible. Yes to the parsley.
Reply
Raje Wolf 20 hours ago
This is an excellent and easy recipe. The chicken is tender and the lemony flavor is great. I served it with steamed green beans and a green salad with apples. Our guests ate every bite.
Ingredients
- 2 eggs
- 2 tablespoons whole milk
- 1 teaspoon salt, plus more for seasoning
- ½ teaspoon ground black pepper, plus more for seasoning
- 1 cup all-purpose flour
- ⅓ cup olive oil
- ⅓ cup vegetable oil
- 4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
- 3 to 6 tablespoons unsalted butter
- 1 lemon, thinly sliced, seeds removed (optional)
- ½ cup dry white wine
- Freshly squeezed juice of 1 lemon, more to taste
- 2 cups chicken stock
- 3 to 4 tablespoons freshly minced parsley
Steps
Directions at cooking.nytimes.com
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