Creamy Chicken Francese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
16 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS) 2 large Egg, fresh, whole, raw 56 gram(s) Cheese, Frigo Shredded Parmesan Cheese (1/4 cup) 3 tsp Lemon Juice 'Real Lemon' 100% juice .25 cup Coconut flour (by SCRAPPYMELLA) 4 tbsp Butter, salted 4 tbsp Olive Oil 1 clove Garlic 4 fl oz White Wine .75 cup (8 fl oz) Chicken Broth .1 cup, fluid (yields 2 cups whip Heavy Whipping Cream .25 cup Parsley
1.Pound each fillet to 1/2 thick , if needed.
2. Beat eggs, parm cheese 2 Tbsp Lemon Juice , a pinch of salt and pepper in a shallow bowl.
3. To another shallow bowl add the flour and season with salt and pepper and mix
4. Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying dredge the fillets in the flour firs, coating completely,then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
5. To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the wine , chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper as desired
6 Stir in the juice of half a lemon and return the chicken to the sauce to heat through on low heat for two minutes
7. Serve the chicken and sauce together over vegetables
Serving Size: approx 3 slices per person
Number of Servings: 5
Recipe submitted by SparkPeople user DEBERAH.
2. Beat eggs, parm cheese 2 Tbsp Lemon Juice , a pinch of salt and pepper in a shallow bowl.
3. To another shallow bowl add the flour and season with salt and pepper and mix
4. Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying dredge the fillets in the flour firs, coating completely,then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
5. To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the wine , chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper as desired
6 Stir in the juice of half a lemon and return the chicken to the sauce to heat through on low heat for two minutes
7. Serve the chicken and sauce together over vegetables
Serving Size: approx 3 slices per person
Number of Servings: 5
Recipe submitted by SparkPeople user DEBERAH.
Nutritional Info Amount Per Serving
- Calories: 388.1
- Total Fat: 29.5 g
- Cholesterol: 166.5 mg
- Sodium: 538.6 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.1 g
- Protein: 26.0 g
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