From My Kitchen: Chicken Francese

Here in New York City, we just entered the third month of the Stay-At-Home order by Governor Cuomo. I’ve been pretty much cooking three meals a day, every single day. I’ve made some elaborate meals, because hey, there’s nothing else to do. But 60-something days later I’ve grown a little tired of it, seems like I’m not meant to be a homemaker, at least not full time. So I’ve been looking for quick and easy, yet delicious recipes. I dusted off an old folder I have with recipes of things I used to cook all the time, and I came across this classic. Honestly, anyone can make this. And it’s a definite crowd pleaser. With a little luck you might even have all the ingredients in the pantry!

What you’ll need:

  • 4 chicken cutlets (thin)
  • 4 eggs
  • 1/2 cup flour
  • 3 tbsp water
  • 1/4 cup olive oil
  • 1 lemon (half squeezed for juice, half cut in thin slices)
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 2 tbsp unsalted butter
  • fresh chopped parsley
  • salt and pepper to taste

Make an egg wash by beating the eggs with the 3 tbsp of water. then add salt and pepper to the flour. Dip the chicken in the egg wash, then in the flour. Heat the olive oil in a skillet. Pan fry the chicken cutlets until golden brown on both sides. Remove from skillet and keep warm.

Add the the wine to the pan to deglaze. Then add the chicken broth, scraping up pieces from the bottom of the pan. Season with salt and pepper

Cut the butter in slices, then dip them in flour, then add them to the pan, stirring to dissolve the butter. Add the lemon slices and simmer for 5 minutes.

Add the chicken back to the pan and simmer for another 5 minutes. Place the cutlets on a plater and garnish with the cooked lemon slices and fresh parsley. Serve with pasta of your choice.

Bon Appétit, and be safe!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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