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    Chicken Francese

    Recipe Link: http://bellandevans.com

    List of Ingredients




    2-1/2 pounds chicken cutlets, butterflied
    2 cups chicken stock
    3 eggs, beaten
    1/2 cup olive oil
    3/8 cup white wine
    1/4 cup heavy cream
    1/4 cup lightly salted butter
    1/8 cup lemon juice
    flour for dusting
    pinch of salt and black pepper



    Recipe



    1. Season flour with salt and pepper.
    2. Lightly dust chicken breast in flour and dip in beaten eggs.
    3. Sauté chicken in olive oil, approximately 3 minutes per side on medium heat.
    4. Remove chicken from pan and deglaze pan with white wine and chicken stock.
    5. Reduce liquid by half and add heavy cream.
    6. Finish with lemon juice and adjust seasoning.
    7. Return chicken to sauce and simmer for five minutes.
    8. Prior to serving, finish sauce by swirling in butter.
 

 

 

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