Simple but tasty menu Chicken Francese, Italian-Style

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Chicken Francese, Italian-Style

"A fowl dish that takes some time and effort to prepare dinner, however is very simple to observe. Can be positioned over pasta or rice."

Ingredients :

2 tablespoons olive oil
2 cups all-purpose flour
3 eggs
1 pound skinless, boneless fowl breast halves
2 cups chook broth
half cup white wine
half of cup butter
3 tablespoons lemon juice
5 cloves garlic, thinly sliced
1 tablespoon chopped sparkling parsley
salt and ground black pepper to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 57M

Place flour in a shallow bowl. Beat eggs in a separate shallow bowl. Coat every piece of chook in flour; dip in beaten eggs to coat completely. Press chicken into flour once more till frivolously coated. Reserve ultimate flour.
Coat a skillet with olive oil and set over medium heat. Cook every piece of coated chook within the warm olive oil till browned, approximately five minutes in step with side. Transfer fowl to a 9x13-inch baking dish.
Preheat oven to 300 levels F (150 ranges C).
Combine chook broth, white wine, butter, lemon juice, garlic, parsley, salt, and pepper in a saucepan over medium warmth; cook dinner and stir until sauce is smooth, now not allowing it to boil, about five mins. Slowly sift 1 cup reserved flour into sauce even as always whisking until sauce thickens, 2 to three mins. Pour sauce over chook.
Bake chook inside the preheated oven until now not red in the center and juices run clear, 20 to 25 minutes. An instant-study thermometer inserted into the center ought to read at the least a hundred sixty five ranges F (74 degrees C).

Notes :

Nutrition information for this recipe includes the total amount of breading elements. The actual quantity of breading consumed will range.

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