There is a local Italian restaurant called Soprano’s Ristorante which has such a great menu that it makes it difficult for this foodie to decide what to choose for dinner. I try to narrow it down to two selections and sweet talk my hubby Roger into ordering one of my two choices, haha.
Usually, I find it hard not to choose the restaurant’s Chicken Francese because the sauce is sublime, and the chicken is always tender. It is fabulous over spaghetti. Roger’s favorite dish is called The Sinatra—very delish—which we were able to deconstruct and make at home. I’ll post that when I get a chance. But I digress…
After comparing several recipes for Chicken Francese, I found one and tweaked it a tiny bit to my liking. It’s just as good, if not better than the restaurant’s version. Now, I don’t have to sweet talk Roger into ordering it so that I can try something else. Enjoy…
Chicken Francese
Ingredients for the Chicken
4 boneless skinless chicken breasts, thin cut
1/3 cup flour
1 1/4 tsp. salt
1/2 tsp. pepper
2 eggs
2 tbl. milk
1/4 cup olive oil
Ingredients for the Sauce
4 tbl. butter
1 tbl. flour
1/2 cup white wine
3/4 cup chicken broth
1 tbl. lemon juice
salt and pepper, to taste
2 tbl. chopped parsley
Directions for the Chicken
Place each piece of chicken in between two pieces of plastic wrap. Pound the chicken to create thin cutlets.
Place the flour, salt, and pepper in a bowl. Mix them until combined.
Place the eggs and milk in a small bowl and whisk them until smooth.
Heat the olive oil in a large pan over medium-high heat.
Dredge each chicken cutlet in the flour mixture, then dip each one in the egg.
Place the chicken breasts in a single layer in the pan.
Cook them for 4 minutes per side or until golden brown and cooked through. Remove the chicken from the pan and cover it to keep it warm. Wipe out the pan with a paper towel.
Directions for the Sauce
Add the butter to the pan and cook it until melted. Add the flour and cook it for one minute, stirring constantly.
Pour in the white wine and let it simmer for 2 minutes. Add the chicken broth and let it simmer for an additional 4 to 5 minutes or until the sauce has just thickened.
Stir in the lemon juice and season the sauce with salt and pepper to taste.
Return the chicken to the pan. Spoon the sauce over the chicken and garnish with parsley.
I served the chicken over pasta, but side dishes such as mashed potatoes or rice would go nicely as well.
Source: An internet recipe I tweaked
