CHICKEN FRENCH WITH ESCAROLE

Chicken French with Escarole image

This chicken recipe is great with escarole and/or pasta. The lemon/wine/butter sauce can be drizzled not only on your escarole, but also the pasta. This is a family favorite.

Provided by Genelle Mangine Marsh

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

2 eggs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 cup flour
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
2 tablespoons oil
¼ cup butter
2 cloves garlic, minced
2 lemons, juiced
1 cup sherry
½ cup water
1 cube chicken bouillon
1 head escarole, rinsed and torn

Steps:

Beat eggs, Parmesan cheese, and parsley together in a shallow bowl. Place flour in a separate shallow bowl.
Gently press chicken breast halves into flour to coat and shake off any excess flour. Dip chicken into egg mixture.
Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Remove chicken from skillet and reduce heat to medium.
Stir butter and garlic into hot skillet. Cook and stir until garlic is fragrant and soft, 3 to 5 minutes. Return chicken breasts to the skillet and drizzle lemon juice over the chicken.
Pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture. Simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add escarole, cover, and steam until tender, 2 to 4 minutes. Serve escarole topped with chicken and pan sauce.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 41.9 g, Cholesterol 184.4 mg, Fat 24.5 g, Fiber 6.3 g, Protein 32 g, SaturatedFat 10.4 g, Sodium 889.6 mg, Sugar 1.6 g