Chicken Francese

The recipe Chicken Francese can be made in approximately 45 minutes. This gluten free recipe serves 2 and costs $2.44 per serving. One portion of this dish contains approximately 28g of protein, 25g of fat, and a total of 395 calories. It is brought to you by Kitchen Nostalgia. 3855 people were impressed by this recipe. If you have garlic powder, olive oil, chicken broth, and a few other ingredients on hand, you can make it. Many people really liked this main course. With a spoonacular score of 83%, this dish is outstanding. Try Chicken Francese, Chicken Francese, and Chicken Francese for similar recipes.

Servings: 2

 

Ingredients:

1/4 cup all-purpose flower

1/4 tsp black pepper

1 Tbsp butter

1/2 lb chicken breasts, cut into cutlets

1/2 cup chicken broth

1/2 tsp cornstarch

1 egg

1/2 tsp fresh parsley

1/4 tsp garlic powder

juice from 1/4 lemon, or to taste

1/4 lemon cut into rings

1/8 cup olive oil

salt

1/4 cup white wine*

Equipment:

frying pan

Cooking instruction summary:

Instructions CHICKEN FRANCESE: Place flour in a shallow dish. In another dish, put beaten egg. Season chicken cutlets with salt, pepper and garlic powder; dredge with flour, dip into beaten egg. If you like, you can repeat dredging in flour and dipping in egg one more time to achieve thicker coating. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through. Take chicken out of the pan. LEMON BUTTER SAUCE: Add lemon rings to the pan and fry shortly. Add lemon juice, a pinch of salt, chicken broth, white wine and cook for a minute or two. Add butter coated in cornstarch and slowly melt into your sauce. Return chicken to the pan. Cook until heated through. Serve Chicken Francese over pasta, rice, potaoes or other vegetables.

 

Step by step:

LEMON BUTTER SAUCE

1. Add lemon rings to the pan and fry shortly.

2. Add lemon juice, a pinch of salt, chicken broth, white wine and cook for a minute or two.

3. Add butter coated in cornstarch and slowly melt into your sauce.

4. Return chicken to the pan. Cook until heated through.

5. Serve Chicken Francese over pasta, rice, potaoes or other vegetables.


CHICKEN FRANCESE

1. Place flour in a shallow dish. In another dish, put beaten egg.

2. Season chicken cutlets with salt, pepper and garlic powder; dredge with flour, dip into beaten egg. If you like, you can repeat dredging in flour and dipping in egg one more time to achieve thicker coating.

3. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through. Take chicken out of the pan.


Nutrition Information:

Quickview
394k Calories
28g Protein
24g Total Fat
10g Carbs
16% Health Score
Limit These
Calories
394k
20%

Fat
24g
38%

  Saturated Fat
6g
43%

Carbohydrates
10g
3%

  Sugar
2g
2%

Cholesterol
169mg
57%

Sodium
625mg
27%

Alcohol
3g
17%

Get Enough Of These
Protein
28g
56%

Iron
17mg
100%

Selenium
43µg
62%

Vitamin B3
12mg
61%

Vitamin B6
0.95mg
48%

Vitamin C
35mg
44%

Phosphorus
327mg
33%

Potassium
772mg
22%

Vitamin B5
2mg
21%

Vitamin E
2mg
18%

Vitamin B2
0.24mg
14%

Magnesium
55mg
14%

Fiber
2g
9%

Vitamin K
9µg
9%

Vitamin B12
0.46µg
8%

Folate
29µg
7%

Zinc
1mg
7%

Vitamin B1
0.11mg
7%

Vitamin A
341IU
7%

Manganese
0.13mg
7%

Vitamin D
0.66µg
4%

Copper
0.08mg
4%

Calcium
34mg
3%

covered percent of daily need
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