Chicken Francese | America's Test Kitchen

Name: Chicken Francese | America's Test Kitchen
Ingredients: 3 tablespoons unsalted butter; 1 very small onion , minced (about 1/3 cup); 1 tablespoon all-purpose flour; 1/2 cup dry white wine or vermouth; 1/3 cup lemon juice from 2 lemons; 2 1/4 cups low-sodium chicken broth; Table salt and ground black pepper; 1 cup all-purpose flour; 2 large eggs; 2 tablespoons milk; 4 boneless, skinless chicken breast halves (6 to 8 ounces each), tenderloins removed, breasts trimmed of excess fat, halved horizontally (see note), and pounded to even 1/4-inch thickness; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 tablespoon minced fresh parsley leaves

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This fast-fading star of red-sauce Italian restaurants often features a rubbery coating and a puckery lemon sauce. Yet this quick dinner still holds promise for the home cook.

Keywords

Italian
Europe
Poultry
Chicken
Main Courses

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Ingredients

3 tablespoons unsalted butter
1 very small onion , minced (about 1/3 cup)
1 tablespoon all-purpose flour
1/2 cup dry white wine or vermouth
1/3 cup lemon juice from 2 lemons
2 1/4 cups low-sodium chicken broth
Table salt and ground black pepper
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
4 boneless, skinless chicken breast halves (6 to 8 ounces each), tenderloins removed, breasts trimmed of excess fat, halved horizontally (see note), and pounded to even 1/4-inch thickness
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoon minced fresh parsley leaves