Chicken Francese Recipe – Rachael Ray

Name: Chicken Francese Recipe – Rachael Ray
Ingredients: 4 boneless, skinless chicken breast cutlets (6 ounces each), pounded 1/2-inch thick; Salt and pepper; 1 cup flour; 1 teaspoon garlic powder or granulated garlic; 1/2 teaspoon paprika; 3 tablespoons butter, cut into 1-tablespoon slices; 2 large eggs; 1/4 cup grated Parmigiano Reggiano cheese; 2 lemons, juice of 1/2 lemon and 1 sliced; 1/4 cup olive oil; 2 cloves garlic, minced; 1/2 cup dry white wine; 1 cup chicken stock; Finely chopped flat leaf parsley, for garnish; Crusty bread or linguine, to mop juices

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Parmigiano Reggiano cheese and a lemon juice eggwash give chicken cutlets a distinctive taste. Cover with a lemony wine garlic sauce; serve with a side of linguine for a delectable dinner.

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Ingredients

4 boneless, skinless chicken breast cutlets (6 ounces each), pounded 1/2-inch thick
Salt and pepper
1 cup flour
1 teaspoon garlic powder or granulated garlic
1/2 teaspoon paprika
3 tablespoons butter, cut into 1-tablespoon slices
2 large eggs
1/4 cup grated Parmigiano Reggiano cheese
2 lemons, juice of 1/2 lemon and 1 sliced
1/4 cup olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken stock
Finely chopped flat leaf parsley, for garnish
Crusty bread or linguine, to mop juices