Chicken Franchise…. My daughter’s absolute fav!
A delicious buttery melt in the mouth Italian American dish with fresh lemony flavors that will tickle your taste buds!
Though the recipe seems long and intricate…it’s execution is pretty simple!
Give it a try…it will soon become a family fav!!
For the lemon butter sauce…
2 tbsp butter + 1 tsp oil for sauce
1 tbsp butter+ 1 tbsp oil for cooking chicken
2 1/2 cup chicken stock
1/2 cup white wine / cooking sherry
1 small white onion
3-4 cloves garlic
Juice of 2-3 lemon along with lemon zest. (will vary on size and acidity of lemon)
A tbsp of chopped parsley
Making the sauce…
Heat 2 tbsp butter + 1 tsp oil, add finely chopped onions and garlic. Cook till transparent.
Add the chicken stock and white wine and chopped parsley.
Bring to rolling boil. Reduce heat and simmer till the sauce thickens to about 1 1/2 cup about 15 minutes.
For the chicken…
3-4 large boneless chicken breast,
sliced horizontally (keeping one end intact) and buterflied.
Then spread flat and beat with meat mallet to a uniform 1/4 inch thickness
For the seasoned flour
1/2 cup flour + 1/3 cup parmesan cheese + Salt n pepper to taste
Mix together by whisking with fork.
For the egg dip
2eggs + 2 tbs milk whisked together
Prepping the chicken…
Sprinkle butterflied chicken pieces with salt n pepper. Dip in egg allowing excess to drip away.
Place dredged chicken pieces on wire rack to shake off any excess flour.
Cooking the chicken…
Heat 1 tbsp butter + 1 tbsp olive oil. Cook chicken pieces on medium high heat for 3-4 minutes each side…
Take care not to overcrowd, so as to get a good sear.
Reserve cooked pieces on a flat platter
Pulling the dish together…
Once all pieces are cooked. Transfer all the chicken back to the pan, drizzle the strained sauce in. Add the juice of one lemon slong with it’s zest. Cook on medium high heat till sauce reduces and thickens to a rich glaze.
Sprinkle with freshly chopped parsley, garnish with sliced lemon if u like…and serve immediately!
If you like…you can double the quantity of the lemon butter sauce and mix half of it with some boiled pasta as accompaniment.
Helps complete the meal without too much additional work! 🙂
I don’t mean to be rude but please correct the spelling from “Franchise” to “Francese”.
This is one of our fav Italian dish too and I make it all the time.