Al's Chicken Francese

Makes 4 adult entrees

Chicken Francese, or Chicken French, that old Rochester favorite. Here is a terrific, easy recipe you’ll use over and over again. The recipe is easily doubled or tripled. You can also add melted provolone, sauteed mushrooms or spinach for a fun twist on a classic dish.

ingredients

1 cup White Wine, use whatever you like best to drink
1 cup chicken stock
1/2 cup lemon juice, Freshly squeezed is best
4 tbsp canola oil, separated
2 eggs, beaten
1 cup flour
1/2 stick butter
1 tbsp fresh parsley, chopped
2 pounds chicken, boneless skinless breasts, pounded 1/2 inch thin

directions

1
Preheat oven to 200 degrees. Line baking sheet with foil.
2
Season the chicken on both sides with salt and pepper. Dredge the chicken in flour, then dip chicken in egg, then dredge in flour again. Repeat, for each breast.
3
In a heavy bottom skillet over medium heat, heat oil. Once the oil is hot, saute chicken 2-3 minutes on each side until golden brown and just cooked through.
4
Place cooked chicken in foil, and wrap. Keep warm in oven.
5
Discard oil from skillet. Combine chicken stock, wine and lemon juice in skillet over medium high heat. Reduce to 2/3 cup, whisking or stirring throughout.
6
Once reduced, add butter. Turn off heat leaving pan on burner, and whisk until butter is melted. Add parsley. Add chicken back in to the pan with the sauce, and coat thoroughly. Serve immediately, spooning extra sauce over chicken.

notes

Garlic mashed potatoes, roasted potatoes and linguine with oil and garlic make excellent sides for this dish, as does sauteed spinach or roasted asparagus.

Source: Allison