Chicken Franchese by Linda Carco
Linda Carco 527 shares her Chicken Franchese recipe.
Ingredients:
2 boneless skinless chicken breasts, fileted thinly to create 4 breasts servings
1 cup very condensed chicken broth
1⁄4 cup white wine
juice of 1 lemon
3 eggs
grated parmesan cheese
flour
1 garlic clove crushed
pinch of parsley
1⁄2 cup unsalted butter (not margarine)
linguine
Directions:
Dust chicken with flour.
In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
Remove all chicken to a platter- keep warm.
In same skillet increase heat to a med-high and quickly brown the garlic to just golden then deglaze pan with wine and let boil a few minutes.
Add broth, butter and let cook until butter has melted.
Add parsley, quickly whisking together. Add lemon juice 1/4 at a time until desired taste. Thicken if desired with a little corn starch. Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.
