Chicken Francese

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 50 minutes

Zutaten

2 medium lemons, divided

3 tablespoons unsalted butter, divided

4 chicken breast cutlets (1 pound total)

1 teaspoon kosher salt

2 large eggs

1/3 cup plus 1 tablespoons all-purpose flour, divided

1/4 cup canola oil

1/2 cup dry white wine

1 cup chicken stock

Chopped fresh flat-leaf parsley, optional

Anweisungen

Prepare the lemons: Thinly slice 1 of the lemons and zest the remaining lemon; set both aside separately. Melt 1 tablespoon of the butter in a large skillet over medium heat. Arrange the lemon slices in a single layer on the bottom of the skillet. Cook, undisturbed, until the slices are caramelized around the edges, 3 to 5 minutes. Transfer the lemon slices to a plate; set aside. Wipe the skillet clean and remove from the heat. Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Season the chicken and prepare for dredging: Sprinkle the chicken cutlets evenly with salt. Add the eggs to a shallow bowl and beat. Place 1/3 cup of the flour in another shallow bowl.

Dredge and pan-fry the chicken: Heat the oil in the same large skillet over medium heat until shimmering. While the oil heats, line a large plate with paper towels. Working with two chicken cutlets at a time, lightly dredge the chicken in flour and shake off excess. Dip in the egg mixture, letting excess drip off. Place the chicken in the hot oil and fry until golden brown, and a thermometer inserted in the thickest portion registers 165°F, 3 to 4 minutes per side. Transfer to a paper-towel-lined plate and repeat with the remaining two chicken cutlets; set aside until ready to use. Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Make the sauce: Carefully discard the hot oil and wipe the skillet clean. Allow the skillet to cool slightly for 5 minutes. Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Stir in the remaining 1 tablespoon of flour and cook, stirring constantly, until the flour is fragrant and no longer raw, about 1 minute. Add the wine and cook, stirring constantly, until thickened, about 1 minute. Stir in the chicken stock and cook, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 10 minutes. Turn off the heat. Stir in the lemon zest and parsley, if desired. Return the chicken to the pan, and top with the caramelized lemon slices. Serve immediately. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey LowerSimply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Nährwertangaben

• Kalorien: 441 kcal
• Gesamtfett: 18 g
• Gesättigtes Fett: 7 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 164 mg
• Natrium: 498 mg
• Gesamtkohlenhydrate: 37 g
• Ballaststoffe: 7 g
• Zucker insgesamt: 14 g
• Eiweiß: 35 g