Chicken Franchese
 
 
Yield: 2 servings
Difficulty:
   
2-8oz.
1 cup
1
1/2 cup
1
1 tsp.

3/4 cup
As needed
As needed
1 Tbsp.
1 Tbsp.
 Chicken Breasts
Flour, seasoned with salt and pepper
Egg, beaten
White wine
Lemon
Beyond Broth all natural chicken reduction
Water
Salt and pepper
Vegetable oil
Fresh parsley, chopped fine
Whole butter, salted
 
 
 
  1. Butterfly chicken breasts into four 4oz. pieces (Photo 1).
  2. Slice one half of the lemon; squeeze juice from other half and reserve (Photo 2).
  3. Add approximately 1/8 inch of oil to sauté pan and heat on medium-high.
  4. Dredge chicken in flour and dip in egg batter.
  5. Place chicken in hot oil and cook appox. three minutes per side turning once during cooking time (Photo 3).
  6. Return chicken to pan and slowly add wine and fresh squeezed lemon juice. Continue cooking, reducing liquid by half.
  7. Turn chicken and add water and Beyond Broth. Continue cooking 5-6 minutes.
  8. Wisk in butter and remove from stove.
  9. Garnish with fresh parsley and serve.


Photo 1


Photo 2


Photo 3
 
 
 
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