Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken francese, my version. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Chicken Francese, My Version is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Chicken Francese, My Version is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook chicken francese, my version using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chicken Francese, My Version:

1. Make ready 1 1/2 lb boneless skinless chicken breasts pounded 1/4 inche thick
2. Get 3 large eggs, beaten in a bowl with 3 tablespoons water, 2 tablespoons grated parmesan cheese, 1/4 teaspoon italian seasoning and 1/2 teaspoon pepper, combine well.
3. Prepare 1/2 cup flour seasoned with 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes and 2 tablespoons parmesan cheese, and salt to taste.
4. Get 4 clove minced garlic
5. Prepare 4 green onions, thin sliced
6. Prepare 1/2 cup dry white wine
7. Prepare 1 cup chicken broth
8. Prepare 1/4 cup chopped parsley
9. Get 1 1/2 tbsp fresh lemon juice
10. Get 1 tsp hot sauce such as franks brand
11. Prepare 1/4 tsp pepper and salt to taste
12. Take 1 lemon, sliced for garnish
13. Make ready 2 tbsp olive oil, more if needed for cooking
14. Take 2 tbsp cold butter cut into cubes and tossed with the extra seasoned flour

Instructions to make Chicken Francese, My Version:

1. in a large saute pan heat oil. Toss chicken with flour mixture, shaking off excess, dip in egg mixture let excess drip off, add to hot oil cook until golden abour 2 minutes on each side. Don't crowd chicken, cook in batches removing as done to a plate.
2. Into same skillet add garlic and green onions, then add wine and deglaze pan and reduce until wine is almost gone. Add chicken broth, lemon juice, red hot, parsley and pepper and salt to taste. Bring sauce to a boil add flour dusted butter cubes and whisk until mixed in. Turn off heat serve chicken with sauce on a platter garnished with lemon slices.
3. Good served with garlic bread and a green salaf
4. Note: I also topped this with roasted parmesan jalapenos. I tossed sliced fresh jalapenos with olive oil and parmesan cheese roasted them on a foil lined pan til golden about 10 to 15 minutes at 425. This is optional!

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