Rachael Ray Chicken Francese
This Rachael Ray Chicken Francese recipe is a delicious and elegant dish that is perfect for a special dinner at home. The chicken is tender and flavorful, and the lemony sauce adds a bright and tangy finish.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- Salt and pepper to taste
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
- In a shallow dish, combine the flour with a pinch of salt and pepper.
- In another dish, beat the eggs with the Parmesan cheese and parsley.
- Dredge the chicken breasts in the flour, then dip them in the egg mixture.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 4 minutes per side.
- Remove the chicken from the skillet and set aside.
- Reduce the heat to medium and add the chicken broth, lemon juice, and capers to the skillet. Cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the skillet and simmer for another 2 minutes.
- Serve the chicken with the sauce spooned over the top.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 18g
Supplies
Skillet Plastic wrap Shallow dish Whisk
Tools
Meat mallet Cooking tongs
Serving suggestions
Serving suggestions: Serve the chicken francese with a side of pasta or a green salad.
Tips & tricks
Tips: Be sure not to overcrowd the skillet when cooking the chicken, as this can prevent proper browning.
Cost
$20