Chicken Francaise

Name: Chicken Francaise
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 Boneless Chicken Breasts 1/2" thick; Salt & Pepper; 1 cup all-purpose flour; 1 tsp garlic powder; 3 tbsp Butter, cut in 1 tbsp slices; 2 eggs; 1/4 cup grated parmesan cheese; 3 Lemons; 1 cup chicken stock; 1/4 cup Olive Oil; 1/2 cup Dry white wine; 2 clove Garlic; 1/4 cup Parsley, finely chopped; 1 lb linguine

Catalina @cook_2751742

Wantagh, New York

Chicken Francaise

Catalina @cook_2751742

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Ingredients

25 mins

4 servings

4Boneless Chicken Breasts 1/2" thick
Salt & Pepper
1 cupall-purpose flour
1 tspgarlic powder
3 tbspButter, cut in 1 tbsp slices
2eggs
1/4 cupgrated parmesan cheese
3Lemons
1 cupchicken stock
1/4 cupOlive Oil
1/2 cupDry white wine
2 cloveGarlic
1/4 cupParsley, finely chopped
1 lblinguine

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Steps

25 mins

1

Season Chicken with Salt and Pepper
2

Season flour with garlic powder
3

Roll butter slices in flour, set aside
4

Heat oil on medium heat
5

Dredge chicken in flour then egg
6

Cook chicken until golden brown, 2-3 minutes on each side.
7

Cut one lemon in half, squeeze juice and set aside. Slice remaining lemons into thin slices.
8

After chicken is cooked, set aside and cover with foil.
9

Cook Linguine (Al dente)
10

Add sliced lemon to pan, let carmelize, add garlic and stir for one minute.
11

Add white wine and chicken stock, bring to a bubble. Add flour covered butter slices.
12

Return chicken to frying pan, cook 4-5 minutes. Put lemon slices on top of chicken.