Chicken Francese, My Version

Name: Chicken Francese, My Version
Ingredients: 1 1/2 lb boneless skinless chicken breasts pounded 1/4 inche thick; 3 large 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.; 1/2 cup flour seasoned with 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes and 2 tablespoons parmesan cheese, and salt to taste.; 4 clove minced garlic; 4 green onions, thin sliced; 1/2 cup dry white wine; 1 cup chicken broth; 1/4 cup chopped parsley; 1 1/2 tbsp fresh lemon juice; 1 tsp hot sauce such as franks brand; 1/4 tsp pepper and salt to taste; 1 lemon, sliced for garnish; 2 tbsp olive oil, more if needed for cooking; 2 tbsp cold butter cut into cubes and tossed with the extra seasoned flour

14 ingredients

11 steps

Ingredients

1 1/2 lb boneless skinless chicken breasts pounded 1/4 inche thick
3 large 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.
1/2 cup flour seasoned with 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes and 2 tablespoons parmesan cheese, and salt to taste.
4 clove minced garlic
4 green onions, thin sliced
1/2 cup dry white wine
1 cup chicken broth
1/4 cup chopped parsley
1 1/2 tbsp fresh lemon juice
1 tsp hot sauce such as franks brand
1/4 tsp pepper and salt to taste
1 lemon, sliced for garnish
2 tbsp olive oil, more if needed for cooking
2 tbsp cold butter cut into cubes and tossed with the extra seasoned flour

Directions

1

in a large saute pan heat oil.
2

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.
3

Don't crowd chicken, cook in batches removing as done to a plate.
4

Into same skillet add garlic and green onions, then add wine and deglaze pan and reduce until wine is almost gone.
5

Add chicken broth, lemon juice, red hot, parsley and pepper and salt to taste.
6

Bring sauce to a boil add flour dusted butter cubes and whisk until mixed in.
7

Turn off heat serve chicken with sauce on a platter garnished with lemon slices.
8

Good served with garlic bread and a green salaf
9

Note: I also topped this with roasted parmesan jalapenos.
10

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.
11

This is optional!