Lidia Bastianich Chicken Francese
Looking for a quick and impressive chicken dish? Look no further than this Chicken Francese recipe from Lidia Bastianich! It's an elegant Italian dish that's surprisingly easy to make at home.This recipe will guide you through everything you need to know, from the history of Chicken Francese to exactly what ingredients you'll need and how to put it all together.
Equipment
- Large skillet
- Mixing bowls
- Tongs
- Cooking thermometer
- Measuring cups and spoons
Ingredients
- 4 boneless, skinless chicken breasts (pounded thin)
- Kosher salt
- Freshly ground black pepper
- All-purpose flour
- 2 large eggs
- ⅓ cup olive oil
- ½ cup butter
- ½ cup dry white wine
- ½ cup chicken broth
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken with salt and pepper.
- Dredge the chicken in flour, then dip it in the beaten eggs.
- Heat olive oil in a large skillet over medium heat.
- Pan-fry the chicken for 3-4 minutes per side, or until golden brown.
- Remove the chicken from the pan and set aside.
- Melt the butter in the same skillet.
- Add the white wine and scrape up any browned bits from the bottom of the pan.
- Stir in the chicken broth and lemon juice.
- Bring the sauce to a simmer and cook for a few minutes, until slightly thickened.
- Return the chicken to the pan and simmer for a few minutes more, to heat through.
- Garnish with fresh parsley before serving.