Chicken Francese [frahn-Chez] |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Formerly a veal recipe, these are chicken cutlets that are dipped in egg and quickly sautéed. The egg provides rich color and flavor. This is a 15 minute meal from Cuisine at Home's Weeknight Menus, vol. 2 . I never seem to get a meal prepared in the time the recipe boasts but this is an easy recipe for those OMG, what to cook moments! I served it with a side dish of Gwen35's Orzo Primavera for a very satisfying meal. Ingredients:
1/4 cup slivered almonds |
2 boneless skinless chicken breasts, about 5-6 ounces each |
salt and pepper |
1/2 cup all-purpose flour |
2 eggs, beaten |
1/2 cup dry white wine |
2 tablespoons fresh lemon juice |
1/4 cup unsalted butter (4 tablespoons) |
2 tablespoons chopped fresh parsley |
Directions:
1. Toast almonds in a large sauté pan over medium heat for 5 minutes, or until starting to turn golden brown. Transfer almonds to a plate; wipe the pan clean with a paper towel.
2. Slice chicken crosswise into 8 pieces. Pound out each piece in a resealable plastic bag to about 1/4-inch thick using the smooth side of a meat mallet. Season with salt and pepper.
3. Place flour and egg into 2 separate shallow dishes; heat vegetable oil in the cleaned sauté pan over medium-high heat.
4. Dredge cutlets in flour, then dip into egg, allowing excess to drip off. Place cutlets into the preheated oil and sauté until golden on both sides, about 4 minutes total. Remove from pan and set aside. DO NOT OVERCOOK!
5. Add wine to the pan to deglaze. Reduce wine by half. Squeeze in lemon juice, simmer 2 minutes, then swirl in butter. Return chicken and almonds to the pan to heat through and coat with sauce. Garnish with parsley.
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