Craving Chicken Francese

I would love to make that too.

Too bad Latina is not here, she would know

Curly you are a good cook too right??

I'm making it tonight. Latina rescued me. She emailed me her recipe.

K- Don't know if I'm good but I try, lol. I make mainly Spanish dishes where as Latina makes EVERYTHING!!!!!

Chicken Francese with Lemon and Pecorino

1 pound boneless, skinless chicken breast
4 heaping tablespoons finely grated Pecorino cheese (or Parmigian)
3 tablespoons very finely chopped parsley
2 eggs, beaten well
Flour, for dredging
1/2 cup olive oil (use Extra Virgin)
1/2 cups dry white wine
2 cups chicken stock
12 thin, round slices of lemon, seeds removed
4 tablespoons butter (use real butter not margarine)

Cut the chicken breasts into 12 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until theyre thin. Season with salt and pepper. Place cheese and 4 tablespoons parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until its smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to 2 saute pan large enough to hold 3 cutlets in a single layer. Place over medium high heat. When the oil is hot, add the cutlets. Saute, 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. Repeat with remaining cutlets. Spill the oil out of the saute pan. Return the pan to high heat. Add 1/4 cup of white wine to each pan and reduce it to 2 tablespoons in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until its reduced to 1/2 cup. Turn heat to very low. Swirl 2 tablespoons butter into each pan until the sauce is thickened. Add cutlets to each pan, turning them until they are coated in sauce. Divide cutlets among 4 plates, pour remaining 4 table

Prep Time: 15 minutes
Cook Time: 20 minutes

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Posted by nrvbrd

I would love to make that too.

Too bad Latina is not here, she would know

Curly you are a good cook too right??

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Sooo funny!! I was thinking of you as I was sending this recipe to Curly....LOL!!

This one is really good I have already made it a few times for guest and its always a hit. Enjoy!!!!!

Thanks Kathy!!!!!

You once again never disappoint.

I will file this away for future use.


Do you use cooking wine for this?

Hi Latina,
I don't understand a few things.

1. You said 1 lb of chicken breasts. How do you get 12 pieces out of that, unless you cut them so they are not full sized cutlets.

2. When you say Add 1/4 cup of white wine to each pan and reduce it to 2 tablespoons in each pan. Do you mean wait for it to reduce to 2 tablespoons by evaporation?

Thanks,
Denise

Denise this is a recipe I got online this is not something that I wrote exactly. Personally I don't use these recipes to the exact I just kind of get the idea but this recipe itself is still really good.

When you pound chicken breast thin they become very large and you would divide them into small pieces. This is what I am assuming. Usually if I buy the full breast then I would pound the chicken if not then I buy the already thinly sliced chicken breast. Much easier.

Yes you would have wait till it is almost evaporated. I usually don't exactly wait for it to evaporate down to 2 tablespoons but you will know when to move on to the next step when you are cooking it.

Curly made this last night and she LOVED it. I am assuming she followed the exact recipe.

I also usually leave the lemon in the sauce I don't take it out as its says above. I leave the chicken all together in the sauce. It gets a great taste.

If you have any other questions let me know.

Got it, thanks!

Can you tell I am just learning how to cook. :( But, better late than never, right.

Thanks so much for your help.

Denise

P.S. You are going to make my DH very happy pretty soon, he LOVES Chicken Francese! ;)

Enjoy...he will def love this!!! Let me know how it comes out.

Wouldn't it be easier to but the already sliced thin chicken cutlets?

This is what I plan on doing.

I bought the thinly sliced chicken breasts.

I actually don't measure while I'm cooking. I just add things to taste. i take the general recipe and modify it to my liking. I think it came out fantastic. Sassy was my dinner guest so you'd have to ask her.

I was the VERY happy and embarrassingly greedy dinner guest.
But I couldn't help myself.

Talk about YUMMY !!!!!!!!!!!!!!!!!
Kari, you did such a good job. Kathy, thanks for giving up the recipe.

YUM YUM - my mouth is watering now

Ok I have two questions


1. Is this pecorino cheese easy to find in the stores?

2. I am so not good with things that require flour, so do you evenly coat it with flour the way you do with Chicken parmigiana?

1. Pecorino cheese you can find where they have all the cheeses already grated. Usually you have 2 choices...Pecorino or Parmigian. I usually get the Pecorino because it is sharper.

2. You would just lightly coat it.

I made this last night and it was very yummy.

The only thing that concerned me is that my sauce did not thicken, was it supposed to.

I cannot believe how easy this was. After ordering this in restaurants for so long- I can finally make it

It suppose to thicken just a little. Did you use the butter in the sauce? It should thicken right after you put the butter in. I bet the next time you make it, it will be even better. I think that everytime I make this dish it comes out better and better.

I never order anything that I can make at home at a restaurant unless it taste completely different.

I did use the butter,maybe I needed more.

It was really good though. Again in restaurants you get the impression these things are so hard to make,but they are not.