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This delicious chicken francaise is from one of the best Italian cooks I know and it’s easy too!
- 1 lb boneless skinless chicken breast halves
- 4 tbsp extra-virgin olive oil -OR- canola oil—additional may be needed
- 3 eggs
- 3 tbsp grated Romano cheese
- 2 tbsp finely minced fresh parsley
- 3 tbsp unsalted butter
- 2 tbsp dry white wine
- 2 tbsp fresh lemon juice
- Salt & pepper to taste
- 3/4 cup flour
- 1/4 cup cornstarch
- 2 tsp salt
- 1 tsp pepper
- 2 cloves garlic finely minced
Mix the seasoned flour ingredients in a small bowl. Transfer to a large plate; set aside.
Lightly beat the eggs and stir in the grated cheese; set aside.
Pound the chicken breasts down to 1/4-inch thickness between 2 sheets of plastic wrap.
Heat a large skillet over medium heat. Add the oil and heat until the oil shimmers.
Dredge each chicken breast first in the seasoned flour, then the egg mixture, letting excess egg mixture drip off.
Brown the chicken breasts until nicely brown on each side; about 4 minutes each side.
Remove to a platter to keep warm.
Wipe out the skillet then add the butter, wine, lemon juice and parsley. Bring to boil. Add salt and pepper to taste.
Spoon sauce over chicken. Garnish with lemon slices or wedges if desired.
Serving: 1serving | Calories: 519kcal | Carbohydrates: 27g | Protein: 32g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 222mg | Sodium: 1391mg | Potassium: 501mg | Fiber: 1g | Sugar: 1g | Vitamin A: 662IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 2mg