Chicken Francase is a delicious chicken dish that tastes amazing thanks to its crispy breading and flavorful lemon butter sauce.
If you have ever had Chicken francase, you know how tasty it is! If you haven’t ever been lucky enough to try it, it is time to change that because it is seriously so good. It is easy to make your own, but a little time consuming. This version tastes as good as any Italian restaurant for a fraction of the price.
2 boneless skinless chicken breasts
1 cup White cooking wine
1 large lemon
1 box of angel hair pasta
1 cup Chicken broth
1 cup of flour
Cut chicken into thin cutlets. Coat each piece of chicken with flour then dip in egg and then back in flour. Do this until all pieces are well coated.
Coat the bottom of a deep frying pan with olive oil and put it on medium heat. *Optional, but I also add a tablespoon of real butter. When the oil starts to bubble, you want to add the chicken. Cut your lemon in half and place one half in the center of the pan, letting the chicken fry around it. Let the chicken fry on both sides until it is golden brown.
When chicken is golden brown, remove it, leaving the juices in the pan. Add cooking wine and chicken broth. The flour from the chicken will help thicken the sauce. Squeeze the other half of the lemon juice into the mixture and let it simmer for 2 minutes stirring constantly. Swirl 1 tablespoon of butter into the mixture. Place your chicken back into the pan and let it cook until it is no longer pink.
Remove the chicken from the pan and place it on a plate. Poor a small amount of the juices over each piece of chicken. Garnish with Romano cheese and parsley.
Add 1 box of angel hair pasta to the rest of the sauce in the pan. You can add some garlic powder for flavor. Garnish with some Romano cheese and parsley.
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