Creamy Chicken Francese: a special dinner for your guests
published on 2 April, 2019 at 13:12
Ingredients:
2 large boneless and skinless chicken breasts
2 eggs
1/4 cup parmesan cheese
2 tbs lemon juice
1/4 cup flour
2 tbs unsalted butter
4 tbs olive oil
6-8 cloves garlic crushed
1/2 cup dry white wine
3/4 cup chicken broth
1 cup half and half
1/2 tsp cracked black pepper
1/2 tsp salt
1/4 cup fresh parsley chopped
1/2 a lemon juiced
2 tsp parsley
2 large boneless and skinless chicken breasts
2 eggs
1/4 cup parmesan cheese
2 tbs lemon juice
1/4 cup flour
2 tbs unsalted butter
4 tbs olive oil
6-8 cloves garlic crushed
1/2 cup dry white wine
3/4 cup chicken broth
1 cup half and half
1/2 tsp cracked black pepper
1/2 tsp salt
1/4 cup fresh parsley chopped
1/2 a lemon juiced
2 tsp parsley
Directions:
Beat eggs, parmesan cheese, lemon juice, a pinch of salt and some black pepper in a bowl. To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands. Heat the oil and butter in a skillet. Dredge the fillets in the flour first, coating completely, then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets for about 4 minutes each side. To the same frying pan, add the crushed garlic, and cook for one minute. Add in the white wine, chicken broth and parsley. Reduce heat and add the cream. Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes.
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