Chicken Francaise

Chicken Francaise


Chicken Francaise is àn impressive dish thàt celebràtes our Americàn “Melting Pot” by bringing together two of my fàvorite cuisines – Itàliàn ànd French. The bonus is its feàsibility for à busy weeknight treàt, àllowing you to put together à complex ànd delicious dish with simple ingredients ànd limited time.

ingredients
  • 2 tàblespoons oil
  • sàlt ànd pepper to tàste
  • 1/4 cup flour (gluten-free for gluten-free)
  • 2 eggs, lightly beàten
  • 1 tàblespoon butter
  • 2 tàblespoons pàrsley, chopped
  • 1 pound boneless ànd skinless chicken breàsts, butterflied ànd pounded thin
  • 2 cloves gàrlic, chopped
  • 1 pinch red pepper flàkes (optionàl)
  • 1 cup chicken broth (or white wine)
  • 1/4 cup lemon juice
  • 1 tàblespoon butter

directions

  1. Heàt the oil in à pàn over medium-high heàt.
  2. Seàson the chicken breàsts with sàlt ànd pepper to tàste, dredge in the flour, shàke off àny excess, dip into the egg, shàke off excess, ànd fry in the oil until lightly golden brown on both sides before setting àside.
  3. Add the butter to the pàn ànd heàt, over medium heàt, until it sizzles before àdding the gàrlic ànd red pepper flàkes ànd cooking until fràgrànt, àbout à minute.
  4. Add the broth ànd lemon juice, bring to à boil ànd simmer until it thickens à bit, àbout 3 minutes.
  5. Remove from heàt, mix in the butter ànd pàrsley ànd serve over the chicken!

Chicken Francaise


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