Chicken Francese

| By: Katie Tyrone|

An Italian American classic. Although this dish can be served without it, I find that serving Chicken Française over a pasta of your choice rounds out the dish by bringing out the taste of lemon that characterizes this recipe.

Ingredients

Yield: 6 servings

Prep time: 10 minutes

Cooking time: 40 minutes

• 3 chicken breasts

• 1 cup flour

• 2 eggs

• Salt

• Pepper

• ¼ cup extra virgin olive oil

• 1 lemon

• 2 ½ teaspoons minced garlic

• 1 cup chicken broth

• ½ cup white wine

• 2 tablespoons butter

• Basil

Cooking Instructions

1. Halve each chicken breast. Beat the eggs in a small mixing bowl. Put flour in a shallow dish and mix in salt and pepper to taste.

2. Heat olive oil in a pan until hot. Dip chicken into beaten eggs, then coat in flour mixture.

3. Put chicken in pan and allow to fry until golden. This will take around 5 minutes on each side. Once cooked, take chicken out of pan and set aside.

4. Add garlic and lemon slices into the pan. Let cook for about 2 minutes. *

5. Add wine, chicken broth, and lemon juice. Let simmer to reduce the sauce.

6. After about 5 minutes, add butter.

7. Once the butter is melted, put chicken in the pan. Let simmer for a few minutes.

8. Add basil as a garnish. Serve over pasta of choice.

Notes

• To check if oil is hot enough put in a wooden spoon and see if bubbles form around it.

• I used a lemon infused oil to add some flavor to the chicken.

• * If making pasta, this is when you should begin to ensure everything is done around the same time so the dish will be warm.