Delicious Chicken Dinner Recipe

Chicken Francese

Yield: 2 servings

Time: 35 minutes

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There are two things that make this recipe special. The first is how easy it is to make. This recipe can made from start to table in about 30 minutes. Which makes it a great weeknight dinner when you are short on time. The second is that it has that restaurant quality factor. You could serve it as a meal for a special occasion. I prefer to serve this over angel hair pasta, but you could also serve it with rice or mashed potatoes. I’ve added spinach to the recipe but it's optional, I like it because it adds a vegetable component to the finished dish with little to no effort.

INGREDIENTS

4 (3-ounce) chicken breast cutlets

Salt and pepper, as needed

1 cup flour

3 eggs

1/3 cup vegetable or pomace olive oil

½ cup white wine

1 lemon, cut in half

2 cups chicken stock

2 tablespoons butter, divided, rolled in flour

8 ounces baby spinach (optional)

1 tablespoon chopped parsley

1 tablespoon grated parmesan cheese (optional)

PREPARATION

Step 1

Prepare the chicken breasts by pounding them into thin cutlets. If the chicken breasts are too thick cut them in half horizontally before pounding. Season the chicken breasts with salt and pepper.

Step 2

Whisk the eggs in a bowl large enough to dip the chicken in. Put the flour in a bowl or pan that you can dredge the chicken in.

Step 3

Add the oil to a large skillet over medium heat.

Step 4

Dredge the chicken cutlets in flour and then dip them in the egg. Add these to the pan.

Step 5

Cook the cutlets until golden brown about 4 minutes per side. Remove from the pan.

Step 6

Add the white wine and scrap up any bits stuck to the pan. Squeeze in the juice of half a lemon (if you want more lemon flavor use the second half as well).

Step 7

Add the chicken stock and bring to a boil, stir in the butter rolled in flour. Cook for about 5 minutes until the sauce begins to thicken.

Step 8

Add the chicken to the pan and cook for about 4 minutes until the chicken is heated through, add the spinach and cook until wilted, stir in the parmesan cheese and chopped parsley. Serve over pasta, rice, or mashed pasta if desired.