Total Time: 37 minutes Yield: 4 servings
Level: Easy Cuisine:
Place the chicken, in batches if necessary, in a large zipped bag (or between 2 sheets of plastic wrap). With a meat mallet, pound the chicken to 1/2-inch thickness. Cut each breast into thirds.Put the flour in a shallow dish, adding a pinch of salt, More »
Lemon sauce over eggy, lemon-garlic chicken...ah, paradise.
Thin-cut chicken breast cutlets cook up super fast in a buttery lemon sauce
perfect for a weeknight meal.
Tyler Florence's Chicken Francese recipe from Food Network is similar to veal
piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine ...
I believe Chicken Francaise, also known as Francese, was created in America by
Italian immigrants. As with numerous Italian chicken dishes, they were ...
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several
times at La Viola of Syosset. Their chicken française is excellent. Could you get
1/4 cup Extra Virgin Olive Oil; Flour for dredging; Salt and Pepper to taste; 3
Chicken Breasts (boneless skinless; pounded to 1/4-inch); 2 Eggs plus 2 ...
Learn how to make Chicken Francaise. MyRecipes has 70000+ tested recipes
and videos to help you be a better cook.
I love this tangy lemon flavored sauce. Its quick, tasty and light. I serve it on a bed
of buttered spaghetti or rice for my family. Im a diabetic so I serve mine over ...
Season the chicken cutlets with salt and pepper on both sides. Season the flour
with garlic powder or granulated garlic, and paprika. Roll the butter slices in the ...