CREAMY CHICKEN FRANCESE
White wine, lemons, garlic, and half-and-half come together for a creamy, delicious sauce on these quick-cooking chicken cutlets. A green vegetable or a salad, and some crusty bread, are perfect sides!
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Stir beaten eggs and Parmigiano-Reggiano cheese together in a shallow bowl. Stir flour, salt, and pepper together in a separate bowl. Dredge cutlets in the seasoned flour.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat butter and oil in a 12-inch skillet over medium-high heat. Swirl the skillet once the butter has melted to combine butter and oil. Add lemon slices and cook, topped with a splatter screen, for 2 minutes per side.
- Dip floured chicken cutlets into the egg mixture and cook in the same skillet, about 4 minutes per side. Be careful not to disturb the cutlets as they brown. Remove browned cutlets to a rack and keep warm. Add garlic and cook about 30 seconds. Pour in chicken broth, wine, and lemon juice. Bring to a boil and cook until liquid has reduced to about 1/3 cup, stirring occasionally, about 5 minutes.
- Remove skillet from heat and cool sauce slightly, about 2 minutes. Gradually add half-and-half, stirring constantly. Season with salt and pepper. Drain linguine, reserving some of the cooking water.
- Place skillet back on low heat. If the sauce is too thick, add cooking liquid from the pasta, 1 tablespoon at a time, until thinned to your desired consistency. If the sauce is too thin, create a paste from the leftover flour and about 1 tablespoon of olive oil. Quickly stir or whisk the paste into the sauce and allow to cook to desired consistency.
- Return chicken pieces and lemon slices to the sauce to warm through, about 2 minutes.
- Serve each cutlet with two lemon slices and sauce over hot, cooked linguine. Garnish with fresh parsley.
Nutrition Facts : Calories 841.1 calories, Carbohydrate 95.3 g, Cholesterol 200.8 mg, Fat 29 g, Fiber 5.3 g, Protein 46.9 g, SaturatedFat 11.9 g, Sodium 420.5 mg, Sugar 4.8 g
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Beverage
[email protected]This is the best chicken francese recipe I've ever tried! The chicken is so tender and the sauce is so creamy and delicious.
Nancy Anabtawy
[email protected]I've been making this recipe for years and it's always a crowd-pleaser. The chicken is always cooked perfectly and the sauce is always so flavorful.
Ashanti Anglin
[email protected]This is my go-to chicken francese recipe. It's always a hit with my family and friends.
Ahmad nouradine Dinar
[email protected]I love this recipe! It's so easy to make and the chicken is always so tender and juicy.
Fulmaya ghalan
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect.
Babul Baloch
[email protected]I've tried many chicken francese recipes before, but this one is by far the best. The chicken is always cooked perfectly and the sauce is always so delicious.
Thembalihle Zameko
[email protected]OMG! This recipe is so good! The chicken was so tender and the sauce was so creamy and flavorful.
Siphesihle Sibisi
[email protected]This was my first time making chicken francese and it turned out amazing! The recipe was easy to follow and the chicken was cooked perfectly.
Shahzaib Javed
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the chicken and the sauce.
Kamala Shrestha
[email protected]I've been looking for a good chicken francese recipe and this one is perfect! The chicken was tender and juicy, and the sauce was creamy and flavorful.
Sojib Gaming
[email protected]This was a delicious and easy recipe to follow. I made it for dinner last night and my whole family loved it.