Simple Way to Make Favorite Chicken Francese, My Version

Chicken Francese, My Version.

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken francese, my version. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Chicken Francese, My Version is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It's simple, it is fast, it tastes yummy. Chicken Francese, My Version is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken francese, my version using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Francese, My Version:

1. {Prepare 1 1/2 lb of boneless skinless chicken breasts pounded 1/4 inche thick.
2. {Make ready 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. {Make ready 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. {Take 4 clove of minced garlic.
5. {Get 4 of green onions, thin sliced.
6. {Make ready 1/2 cup of dry white wine.
7. {Make ready 1 cup of chicken broth.
8. {Make ready 1/4 cup of chopped parsley.
9. {Prepare 1 1/2 tbsp of fresh lemon juice.
10. {Make ready 1 tsp of hot sauce such as franks brand.
11. {Take 1/4 tsp of pepper and salt to taste.
12. {Take 1 of lemon, sliced for garnish.
13. {Make ready 2 tbsp of olive oil, more if needed for cooking.
14. {Take 2 tbsp of cold butter cut into cubes and tossed with the extra seasoned flour.

Steps to make Chicken Francese, My Version:

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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