Chicken Francese
Submitted by Rory Johnson Miami Beach FD (Retired) Station1 "C" Shift
4 Servings
Ingredients
4 Boneless, skinless, chicken breasts (Cut into cutlets)
3-4 Large Eggs
½ Cup White wine (Don’t use cooking wine it’s too salty)
1 Whole Lemon sliced into rings
½ Juiced lemon
1 cup Chicken Broth
1/3 cup Olive oil
All purpose flour
1 Tbsp Grated Parmesan cheese
1 Tbsp corn starch
2 Tbsp water
Directions
Heat olive oil in frying pan (Med/High). Mix eggs & water together in bowl. Place flour in shallow dish. Dip cutlets into flour then into eggs. Place cutlets into pan, about 2 min. each side. Place cooked chicken into baking pan & place in oven (Low) just to keep warm. Remove olive oil from pan leaving small coating of oil in pan. Heat lemon slices about 1 min then add wine and broth add about half the lemon juice then continue adding the rest of the juice to your taste. Add Parmesan cheese. Dissolve corn starch in cup of water and slowly add enough of the corn starch mixture until the pan thickens up a bit (shouldn’t need all corn starch). Pour mixture over chicken and serve.
