Chicken French with Escarole recipe

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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

Nutrition Info

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
servingSize: -
sodium: 889.6 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat eggs, Parmesan cheese, and parsley together in a shallow bowl. Place flour in a separate shallow bowl.

  2. Gently press chicken breast halves into flour to coat and shake off any excess flour. Dip chicken into egg mixture.

  3. 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.

  4. 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.

  5. 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).

  6. 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.

Recipe Yield

4 servings

Recipe Note

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.

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