Recipe of Quick Chicken Francese, My Version

Chicken Francese, My Version.

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, chicken francese, my version. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken Francese, My Version is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It is simple, it's fast, it tastes yummy. They're nice and they look fantastic. Chicken Francese, My Version is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook chicken francese, my version using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken Francese, My Version:

1. {Take 1 1/2 lb of boneless skinless chicken breasts pounded 1/4 inche thick.
2. {Get 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. {Take 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. {Make ready 4 clove of minced garlic.
5. {Make ready 4 of green onions, thin sliced.
6. {Prepare 1/2 cup of dry white wine.
7. {Prepare 1 cup of chicken broth.
8. {Make ready 1/4 cup of chopped parsley.
9. {Make ready 1 1/2 tbsp of fresh lemon juice.
10. {Take 1 tsp of hot sauce such as franks brand.
11. {Make ready 1/4 tsp of pepper and salt to taste.
12. {Prepare 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.

Instructions 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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