Name: A NJ Restaurant-Style Chicken Francese
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 2 servings
Ingredients: 1 skinless, boneless chicken breast; ¾ cup vegetable oil for frying; 2 tablespoons all-purpose flour, or as needed; 2 eggs; 2 tablespoons butter; ¼ teaspoon chopped fresh parsley; salt and ground black pepper to taste; 2 lemons, juiced; ¼ cup Chablis wine; ½ cup chicken stock

Directions

Step 1

Cut chicken breast horizontally through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book; cut into 4 pieces. Cover chicken pieces with plastic wrap; pound firmly with a meat mallet to an even thickness.

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Step 2

Dust chicken pieces lightly with flour on both sides.
Step 3

Whisk eggs in a shallow bowl until smooth. Dip floured chicken in eggs until coated.
Step 4

Heat oil in a deep skillet over medium-high heat. Cook chicken in the hot oil until golden, 2 to 3 minutes per side. Drain on paper towels.
Step 5

Combine butter, parsley, salt, and pepper in a skillet; heat over medium heat until butter is melted, 1 to 2 minutes. Add chicken pieces; swirl skillet to coat them with butter. Pour in lemon juice; swirl skillet to coat chicken evenly.
Step 6

Pour white wine into the skillet. Cook until reduced, about 2 minutes. Pour in chicken stock. Cook until chicken is no longer pink in the center, about 10 minutes.

Cook's Note:

To thicken sauce and some nice flavor, you can add Parmesan cheese to taste. To maintain lemony flavor, you can add a bit of cornstarch or flour instead of the Parmesan cheese.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving:

372 calories; protein 19.2g; carbohydrates 11.3g; fat 25.8g; cholesterol 246.8mg; sodium 283.7mg. Full Nutrition

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Ingredients

Directions

Cook's Note:

Editor's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Editor's Note:

Nutrition Facts