A NJ Restaurant-Style Chicken Francese recipe

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Ingredients

1 skinless, boneless chicken breast
¾ cup vegetable oil for frying
2 tablespoons all-purpose flour, or as needed
2 eggs
2 tablespoons butter
¼ teaspoon chopped fresh parsley
salt and ground black pepper to taste
2 lemons, juiced
¼ cup Chablis wine
½ cup chicken stock

Nutrition Info

371.8 calories
carbohydrate: 11.3 g
cholesterol: 246.8 mg
fat: 25.8 g
fiber: 0.4 g
protein: 19.2 g
saturatedFat: 10.3 g
servingSize: -
sodium: 283.7 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut chicken breast horizontally through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book, cut into 4 pieces. Cover chicken pieces with plastic wrap, pound firmly with a meat mallet to an even thickness.

  2. Dust chicken pieces lightly with flour on both sides.

  3. Whisk eggs in a shallow bowl until smooth. Dip floured chicken in eggs until coated.

  4. Heat oil in a deep skillet over medium-high heat. Cook chicken in the hot oil until golden, 2 to 3 minutes per side. Drain on paper towels.

  5. Combine butter, parsley, salt, and pepper in a skillet, heat over medium heat until butter is melted, 1 to 2 minutes. Add chicken pieces, swirl skillet to coat them with butter. Pour in lemon juice, swirl skillet to coat chicken evenly.

  6. Pour white wine into the skillet. Cook until reduced, about 2 minutes. Pour in chicken stock. Cook until chicken is no longer pink in the center, about 10 minutes.

Recipe Yield

2 servings

Recipe Note

This was one of the most popular dishes I made during my 12-year stint as head chef of a restaurant in Northern New Jersey. Sauce will be lemony and thin, and is best served over pasta.

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