Chicken Francese
Makes 4 servings
Eggs and cheese combine in this dish to create a delicate savory coating for chicken breasts, adding a tasty, porous layer that will absorb the saucy lemon-wine butter. Serve this over capellini pasta, the sauce pooled around it, as one might find it in an Italian American restaurant, with a simple steamed green vegetable alongside.
INGREDIENTS
- 2 large eggs
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1½ pounds (680 g) boneless, skinless chicken breasts (about 4)
- Kosher salt and freshly ground black pepper
- ¼ cup (60 ml) extra virgin olive oil
- 1 tablespoon capers, rinsed
- 1 cup (240 ml) white wine
- 2 tablespoons unsalted butter
- Grated zest and juice of 1 lemon
- Chopped fresh flat-leaf parsley for garnish (optional)
DIRECTIONS
- Beat the eggs in a shallow dish and whisk in the cheese. Spread the flour on a plate. Lay the chicken breasts side by side on a clean work surface and season on both sides with salt and pepper. Add the chicken to the flour and turn to lightly coat on both sides, then dip each piece in the egg mixture, turning to fully coat both sides, and return to the plate.
- Heat a large skillet over high heat and swirl in the olive oil. When it glistens, add the chicken pieces in a single layer, without crowding (cook in batches if necessary), and cook, turning once, until cooked through and a light golden color, 2 to 3 minutes per side. Transfer to a warm plate.
- Add the capers to the pan, pour in the wine, and swirl it around the pan. Let it bubble away to cook off the alcohol and reduce its volume in half. Add the butter and swirl the pan until it melts. Stir in the lemon zest and juice. Return the chicken to the pan and turn the pieces to coat in the sauce. Remove the pan from the heat.
- Serve the chicken on warm plates, topped with parsley.
PANTRY
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