Chicken Francese
This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.
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
Get to Full instructions: Click here
 
