Dinner Party Menu-Part Four: Entree (Chicken Francese)

It would never have occurred to me that this is a dish which could be prepared the day before until we had lunch at our favorite local Italian restaurant.  The portions were quite large, so I took half my chicken home. 
I reheated it - gently! - the next day and was amazed that it was just as good.  Of course, if you are preparing a family meal, you can do it at the last minute since it is quite quick to prepare - especially if you have chicken breasts in your freezer already sliced and pounded!

Chicken Francese with vegetables

Chicken Francese

4 skinless, boneless chicken breasts
Salt and ½ teaspoon freshly ground pepper
2 eggs, beaten
4 tablespoons unsalted butter
1 tablespoon olive oil
½ cup dry white wine
½ cup chicken broth, preferably home made
Juice of 1 lemon
Lemon slices
Thyme sprigs or chopped parsley to garnish

Slice chicken breasts in half, horizontally, place between sheets of plastic wrap and pound until about ¼” thin.
Add salt and pepper to flour
Have ready a large skillet with the butter and olive oil heating over medium heat.
Dredge chicken breast in flour to coat thoroughly, shake off excess and then dip in beaten egg.
Add to skillet and cook for about 3 minutes on each side.  Don’t crowd the skillet.
When cooked, drain on paper towels and move to a large platter.
When all of the chicken is cooked, add the wine to the skillet and cook for a few minutes.  Add the chicken broth and lemon juice and cook until slightly reduced.
Return the chicken to the skillet to heat through.
Plate on individual serving plates, garnish with lemon slices and thyme or parsley and add vegetables.

You may note the difference in spelling. Is it Francaise or Francese? Both are correct spellings for this dish. Chicken Francese is used by most Italian-American cooks. Chicken Francaise is French.

This looks quick and easy, thanks Betty.

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