Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Sol's Chicken Francese




Source of Recipe


Posted by solsthumper at the ths.com Cooking Forum.


List of Ingredients




1/2 lb. boneless, skinless chicken breasts
2 heaping Tblsp. grated Pecorino cheese
4 Tblsp. very finely chopped parsley
1 large egg, beaten
Flour for dredging
1/4 cup olive oil
1/4 cup dry white wine
1 cup chicken stock
6 thin, round slices of lemon
2 Tblsp. butter


Recipe



Slice the chicken breast into 6 pieces of roughly equal size. Place the pieces between sheets of wax paper, and pound with a mallet until thin. Season with salt and pepper.

Place the cheese and 2 Tblsp. of the parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the cutlets in the egg mixture. Remove them, making sure to let the excess egg drip off.

Place each cutlet in the flour, and coat lightly. Remove the cutlets from the flour, and hold them in a single layer, on a platter or on a counter.
Add the olive oil to 2 sauté pans, each large enough to hold 3 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Sauté, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer.

Drain off most the oil out of the pans. Return the pans to high heat. Add 2 tablespoons of white wine to each pan, and reduce it to 1 tablespoon in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, and then remove the lemon slices. Keep boiling the sauce until it's reduced in each pan to about 1/4 cup. Turn the heat to Low. Swirl a tablespoon of butter into each pan until the sauce is thickened. Taste for seasoning. Add 3 reserved cutlets to each pan, turning them until they're coated with the sauce. Divide the cutlets between 2 dinner plates. Pour the remaining sauce over them, sprinkle with the remaining 2 tablespoons of parsley, and serve immediately.