2 skinless, boneless chicken breasts
Salt and pepper
Flour for dredging
1 large egg
2 tablespoons water
3-4 tablespoons olive oil
1/2 lemon, cut into thin slices
1/2 cup white wine
1 cup chicken broth
2 tablespoons unsalted butter, room temperature
2 tablespoons flour
2 tablespoons chopped flat-leaf parsley
Cut each chicken breast horizontally through the middle to make 2 fillets.
Place the breasts between 2 pieces of plastic wrap.
Pound them with a mallet until they are about 1/4-inch thick.
Season both side of the cutlets with salt and pepper.
Put some flour in a shallow dish or on a piece of waxed paper.
In another shallow dish, beat the egg and water to make an egg wash.
In a large skillet, heat the oil over a medium heat.
Dredge both sides of the chicken cutlets in the flour then in the egg wash.
Add the cutlets to the hot oil and fry 2 minutes on each side until golden.
Transfer the cutlets to a platter. Set aside.
Add the lemon slices to the skillet and cook for 1-2 minutes.
Add the wine and broth; simmer for about 5 minutes to reduce the sauce slightly. Roll the butter in the flour, combining it well with your fingers or a fork.
Add the butter to the skillet; this will thicken the sauce. Stir to dissolve the butter and flour. Reduce the heat to low and return the chicken cutlets to the skillet. Gently simmer to heat the chicken, turning the cutlets over once in the sauce. Remove the lemon slices. Transfer the chicken to a serving platter. Pour sauce over. Garnish with chopped parsley and serve.
Chicken Francese is a delicious recipe made with boneless chicken breasts coated with flour and egg, sauteed until golden brown, and covered with a wine, lemon, and butter sauce. Francese means "in the French manner," but it refers to any food that is dipped in flour and egg, fried, and dressed with lemon juice or a lemon sauce. Although Chicken Francese is a delicious and easy recipe to make, it is difficult to find a recipe for it in Italian cookbooks because it is more of an Italian-American created dish. You can make this exact same recipe substituting veal or turkey cutlets, shrimp, or a nice fillet of flounder, sole, etc. for the chicken.
A GREAT PASTRY BOARD
Dimensions: 24 Inches Wide by 18 Inches Deep by-3/4 Inches Thick - 1-inch rails grip onto the counter's edge