CHICKEN FRANCESE, ITALIAN-STYLE

Chicken Francese, Italian-Style image

A chicken dish that takes some time and effort to cook, but is very simple to follow. Can be put over pasta or rice.

Provided by Lainabug

Categories World Cuisine Recipes European Italian

Time 57m

Yield 4

Number Of Ingredients 11

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Ingredients

2 tablespoons olive oil
2 cups all-purpose flour
3 eggs
1 pound skinless, boneless chicken breast halves
2 cups chicken broth
½ cup white wine
½ cup butter
3 tablespoons lemon juice
5 cloves garlic, thinly sliced
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

Place flour in a shallow bowl. Beat eggs in a separate shallow bowl. Coat each piece of chicken in flour; dip in beaten eggs to coat completely. Press chicken into flour again until evenly coated. Reserve remaining flour.
Coat a skillet with olive oil and set over medium heat. Cook each piece of coated chicken in the hot olive oil until browned, about 5 minutes per side. Transfer chicken to a 9x13-inch baking dish.
Preheat oven to 300 degrees F (150 degrees C).
Combine chicken broth, white wine, butter, lemon juice, garlic, parsley, salt, and pepper in a saucepan over medium heat; cook and stir until sauce is smooth, not allowing it to boil, about 5 minutes. Slowly sift 1 cup reserved flour into sauce while continually whisking until sauce thickens, 2 to 3 minutes. Pour sauce over chicken.
Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 693.4 calories, Carbohydrate 51.1 g, Cholesterol 259 mg, Fat 36.4 g, Fiber 1.8 g, Protein 33.8 g, SaturatedFat 17.4 g, Sodium 306.8 mg, Sugar 1.1 g