Cooking Direction Of Chicken Francese, My Version

You can cook Chicken Francese, My Version using 14 ingredients and 4 steps. Here is how you cook Chicken Francese, My Version.

Ingredients of Chicken Francese, My Version

1. Prepare 1 1/2 lb of boneless skinless chicken breasts pounded 1/4 inche thick.
2. Prepare 3 large of eggs, beaten in a bowl with 3 tablespoons water, 2 tablespoons grated parmesan cheese, 1/4 teaspoon italian seasoning and 1/2 teaspoon pepper, combine well..
3. You need to prepare 1/2 cup of flour seasoned with 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes and 2 tablespoons parmesan cheese, and salt to taste..
4. Prepare 4 clove of minced garlic.
5. You need to prepare 4 of green onions, thin sliced.
6. You need to prepare 1/2 cup of dry white wine.
7. Prepare 1 cup of chicken broth.
8. Prepare 1/4 cup of chopped parsley.
9. Prepare 1 1/2 tbsp of fresh lemon juice.
10. You need to prepare 1 tsp of hot sauce such as franks brand.
11. Prepare 1/4 tsp of pepper and salt to taste.
12. You need to prepare 1 of lemon, sliced for garnish.
13. Prepare 2 tbsp of olive oil, more if needed for cooking.
14. You need to prepare 2 tbsp of cold butter cut into cubes and tossed with the extra seasoned flour.

Chicken Francese, My Version directions

1. in a large saute pan heat oil. Toss chicken with flour mixture, shaking off excess, dip in egg mixture let excess drip off, add to hot oil cook until golden abour 2 minutes on each side. Don't crowd chicken, cook in batches removing as done to a plate..
2. Into same skillet add garlic and green onions, then add wine and deglaze pan and reduce until wine is almost gone. Add chicken broth, lemon juice, red hot, parsley and pepper and salt to taste. Bring sauce to a boil add flour dusted butter cubes and whisk until mixed in. Turn off heat serve chicken with sauce on a platter garnished with lemon slices..
3. Good served with garlic bread and a green salaf.
4. Note: I also topped this with roasted parmesan jalapenos. I tossed sliced fresh jalapenos with olive oil and parmesan cheese roasted them on a foil lined pan til golden about 10 to 15 minutes at 425. This is optional!.

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