Chicken Francese Recipe Ina Garten

Keto Chicken Francese Keto Cooking Christian

WEBJan 16, 2024 · Pour in the white wine and allow it to cook for 1-2 minutes. Then add in the chicken broth, butter, lemon juice and zest. Allow it to …

Rating: 5/5(43)
1. Add the almond flour, oat fiber, salt and pepper to a bowl and whisk to combine and get out any lumps. Set up your breading station with one plate having the chicken cutlets, another with the flour and a third with the beaten eggs.
2. Heat a large non-stick skillet to medium and add in about a tablespoon of the butter (per batch) and olive oil. Take each cutlet and coat it in the flour mixture, then shake off any excess. Then dip into the egg and sauté for a few minutes on both sides or until the chicken is cooked through. It shouldn't take long if your chicken is cut super thin.
3. You'll need to work in batches, so pile up the cooked chicken on a plate and reserve till you make the sauce.Once the chicken has all been cooked, add in the garlic and sauté for about 20 seconds, careful not to burn it!
4. Deglaze the pan with the white wine, scraping up the brown bits of flavor. Allow it to cook for 1-2 minutes, then add in the chicken stock and lemon juice. Simmer for a few minutes, or until reduced by half. Stir in the remaining butter and parsley, then add the chicken back in for a couple of minutes, just to coat in the sauce and reheat through.

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Chicken Francese You're Gonna Bake It After All

WEBApr 4, 2011 · To Make the Chicken: Set second wire rack on second rimmed baking sheet on counter. Whisk together flour, 1 teaspoon …

1. Adjust oven rack to middle position; heat oven to 200 degrees F. Set wire rack on rimmed baking sheet and place sheet in oven.
2. Heat 1 tablespoon butter in medium nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2 to 3 minutes.
3. Set second wire rack on second rimmed baking sheet on counter. Whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in pie plate. In second pie plate, whisk eggs and milk until combined. Season both sides of each cutlet with salt and pepper. Using tongs and working with 2 cutlets at a time, coat cutlets in seasoned flour; shake off excess flour.
4. Transfer the sauce to now-empty skillet and set over low heat; cook until the sauce is heated through, about 1 minute. Whisk in the remaining 2 tablespoons of butter; add salt and pepper to taste.

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