Chicken Francese
INGREDIENTS
3 to 4 boneless and skinless chicken breasts about 14 oz. to 16 oz. total
1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
Kosher salt
Freshly ground black pepper
1 tsp garlic powder
4 eggs
2 tbsp Parmesan grated
4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
4 garlic cloves minced
1/4 teaspoon red pepper flakes more, to taste
1/2 cup dry white wine ie, Pino Grigio
1 1/4 cups chicken stock
Juice of two fresh lemons about 4 tablespoons
INSTRUCTIONS
Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
Cut each pounded chicken piece into halves, or thirds. Set aside.
Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
full instruction: howtofeedaloon.com
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