Recipe of Favorite Chicken Francese, My Version

Chicken Francese, My Version.

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, chicken francese, my version. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Francese, My Version is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It's simple, it's quick, it tastes yummy. They are fine and they look wonderful. Chicken Francese, My Version is something which I have loved my entire life.

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

The ingredients needed to make Chicken Francese, My Version:

1. {Make ready 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. {Get 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. {Prepare 4 of green onions, thin sliced.
6. {Make ready 1/2 cup of dry white wine.
7. {Take 1 cup of chicken broth.
8. {Prepare 1/4 cup of chopped parsley.
9. {Make ready 1 1/2 tbsp of fresh lemon juice.
10. {Get 1 tsp of hot sauce such as franks brand.
11. {Make ready 1/4 tsp of pepper and salt to taste.
12. {Get 1 of lemon, sliced for garnish.
13. {Take 2 tbsp of olive oil, more if needed for cooking.
14. {Get 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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