Chicken Francese Recipe Chicken French

Chicken Francese Recipe Celebrate Flavor with Health …

WEBJul 27, 2020 · Instructions. Place tenderloins between two layers of parchment paper and pound flat, using either the flat side of a meat …

1. Place tenderloins between two layers of parchment paper and pound flat, using either the flat side of a meat mallet or a small cast iron skillet. Pound to a thickness of about 1/4 inch. In a medium size bowl, combine flour with salt and pepper. In a separate bowl combine egg substitute and egg. Mix well.
2. Place a large skillet over medium high heat and add the olive oil. Dredge both sides of each tenderloin first in the flour mixture and then in the egg bowl making sure to coat thoroughly. Once the oil is hot, place three of the tenderloin cutlets in the skillet and sauté on each side until golden brown. (Coat the top of each piece with a bit of olive oil before turning). Remove chicken to warm platter and tent with foil to keep warm. Repeat the process with remaining chicken.
3. After all the chicken is sautéed and tented on a warm plate, place lemon slices into the same skillet and cook over medium high setting for 2 minutes. Add the broth, wine, and lemon juice and bring to a gentle boil to deglaze the pan. Reduce heat and cook until sauce is reduced. Sprinkle in flour and stir over heat, until slightly thickened.
4. Return the chicken to the skillet with the sauce and top each tenderloin with lemon slices and simmer for a couple of minutes. Garnish with chopped parsley and serve.

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Chicken Francese Lisa G Cooks

WEBApr 7, 2020 · Return the chicken to the pan and let it sit in the bubbling sauce for 3-5 minutes; until the chicken is cooked through. Place the …

1. To butterfly the chicken breasts turn the breasts fillet side up. Using a very sharp knife, slice the thickest part of the breast starting at the middle, near the fillet and working towards the outside. Cut little slits across the breast so you don’t slice the meat off.
2. Once the breast is butterflied, slice it in half lengthwise so that it looks like two thin chicken breasts.
3. Optional; you can tenderize the breasts using a meat tenderizer but don’t use the spiked sides because that will tear the meat because poultry is more delicate. Also, use a piece of plastic wrap or parchment paper between the meat and the tenderizer.
4. In a deep plate, pour the flour and season liberally with salt and pepper.

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