Chicken
Francese Recipe
Ingredients
:
1
pound boneless skinless chicken breasts
1
large egg, beaten
3/4
cup dry bread crumbs
3
tablespoons grated Parmesan cheese
1
teaspoon dried parsley flakes
1/2
teaspoon garlic powder
1/2
teaspoon salt
1/2
teaspoon pepper
1/4
cup olive oil
LEMON
SAUCE:
1
cup water
1/3
cup lemon juice
2
chicken bouillon cubes
Lemon
slices
How
To Make :
Pound
chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets
1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow
bowl, combine the next six ingredients. Dip chicken in egg, then in crumb
mixture, patting to help coating adhere.
In
a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in
batches, adding oil as needed, until golden brown, 2-3 minutes per side.
Remove; drain on paper towels.
For
lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen
browned bits from pan. Bring to a boil over medium-high heat. Reduce heat;
simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return
chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve
with lemon slices.
Nutrition
Facts :
1
serving: 318 calories, 19g fat (3g saturated fat), 111mg cholesterol, 806mg
sodium, 10g carbohydrate (2g sugars, 1g fiber), 27g protein.