How many favorites can one man have, you might ask. When I 1st met Seth he told me that he didnt really care for chicken. Well, things change, dont they?! Its become a running joke between us for all these years. So, heres one of those chicken dishes. This is a nice company dish. Not too difficult. Looks great on the plate. We pour the sauce over the noodles. It doesnt make a lot of sauce so if you want to do that, it would be best to double up on the sauce ingredients (wine, lemon juice, broth). Chicken Francesa 2 boneless chicken breasts halved 1/2 cup milk 1 cup Italian breadcrumbs 1/2 cup olive oil butter salt and pepper 1/2 lemon thinly sliced 1/2 cup white wine 1/4 cup lemon juice 1/2 cup chicken broth Grand Marnier or Triple Sec 1. Remove tenderloin from each half chicken breast and save. Fillet each breast half into two slices. Lightly pound each piece, including tenderloins. 2. Soak chicken in milk for about 10 minutes. 3. Dredge each slice of chicken in breadcrumbs. 4. Add olive oil to large skillet. Quickly braise chicken on each side until lightly browned. Do not overcook. 5. Place braised breasts in lightly buttered baking dish. Lightly salt and pepper. Place one slice of lemon on top of each piece of chicken. 6. Remove all but 1 TBSP of oil from skillet, leaving residue from chicken. Add wine and boil until liquid is reduced by half. 7. Add lemon juice and broth, boil until liquid is reduced by half. Pour over chicken. Drizzle liquor over each slice of chicken according to taste. 8. Bake at 350º until liquid begins to bubble (between 20 and 25 minutes.) 9. Serve over buttered noodles with a green vegetable.
Posted on: Mon, 29 Dec 2014 14:42:32 +0000