Chicken Franchese by Linda Carco

Linda Carco 527 shares her Chicken Franchese recipe.


2 boneless skinless chicken breasts, fileted thinly to create 4 breasts servings

1 cup very condensed chicken broth

14 cup white wine

juice of 1 lemon

3 eggs

grated parmesan cheese


1 garlic clove crushed

pinch of parsley

12 cup unsalted butter (not margarine)



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.