Email to Cat      

Francese-Style Chicken

Source of Recipe

From "Mad Hungry: Family" by Lucinda Quinn


Recipe Introduction

"Eggs and cheese combine in this dish to create a delicate, savory coating for the chicken breast, which also absorbs the lemon-wine-butter sauce. I love to serve this over a bed of capellini pasta, as one might find in an Italian-American restaurant, with Pizza Parlor Salad or a simple steamed green vegetable."

List of Ingredients

â—¦ 2 large eggs, beaten
â—¦ ½ cup grated Parmesan or Romano cheese
â—¦ 1 ½ pounds boneless, skinless chicken breasts (about 4 pieces), pounded to slightly flatten
â—¦ Coarse salt
â—¦ 2 tablespoons flour (Wondra is best for this)
â—¦ ¼ cup extra-virgin olive oil
â—¦ 1 tablespoon capers, rinsed
â—¦ 1 cup white wine
â—¦ 2 tablespoons unsalted butter
â—¦ Finely grated zest and juice of 1 lemon
â—¦ Chopped fresh parsley leaves, for serving (optional)


Recipe

In a shallow dish, whisk together the eggs and the cheese. Season the chicken all over with salt and lightly coat it with flour. Dip each piece in the egg mixture to fully coat both sides.

Heat a large skillet over high heat. Swirl in the oil. When it shimmers, add the chicken pieces in a single layer, without crowding the pan (cook in batches if necessary). Sauté the chicken, cooking it through to a light golden color, for 2 minutes per side. Transfer to a plate.

Add the capers to the pan. Pour in the wine, and swirl it around the pan. Let it bubble away to cook off the alcohol and reduce its volume by half. Add the butter, swirling the pan as it melts. Stir in the lemon zest and juice. Remove the pan from the heat. Return the chicken to the pan and turn to coat with the sauce. Top with a spoonful of sauce and parsley, if desired, and serve.

Serves 4