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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Food Trivia

One of the most expensive pizzas ever made cost £4200. The “Pizza Royale 007” featured caviar, lobster, and 24-carat gold dust.

Food Joke

I hate aspects of this time of year. Not for its crass commercialism and forced frivolity, but because it`s the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds.1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact if you see carrots, leave immediately. Go next door, where they`re serving rum balls.2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it`s rare. In fact, it`s even rarer than single-malt scotch. You can`t find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It`s not as if you`re going to turn into an eggnogaholic or something. It`s a treat. Enjoy it. Have one for me. Have two. It`s later then you think. It`s Christmas!3. If something comes with gravy, use it. That`s the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.4. As for mashed potatoes, always ask if they`re made with skim milk or whole milk. If it`s skim, pass. Why bother? It`s like buying a sports car with an automatic transmission.5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other peoples food for free. Lots of it. Hello? Remember college?6. Under no circumstances should you exercise between now and New Years, You can do that in January when you have nothing else to do. This is the time for long naps, which you`ll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa. Position yourself near them, and don`t budge. Have as many as you can before becoming the center of attention. They`re like a beautiful pair of shoes. You can`t leave them behind. You`re not going to see them again.8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don`t like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day?9. Did someone mention fruitcake? Granted, it`s loaded with the mandatory celebratory calories, but avoid it at all cost. I mean have some standards, mate.10. And one final tip: If you don`t feel terrible when you leave the party or get up from the table, you haven`t been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.

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