A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Entrée – Poultry
Chicken Franchese

This recipe was inspired by
Norma Johnson of Lock Haven, PA (USA).



Yield: four portions

Ingredients:

2 each large eggs
2 Tbsp. milk
1/4 c. fresh grated Parmesan cheese
2 c. all-purpose flour
1 tsp. ground black pepper
2 tsp. salt
4 each chicken breast fillets, about 4 oz. each
3 Tbsp. olive oil
1/4 c. butter, cut into small pieces
1/4 c. dry white wine
1/4 c. chicken broth
1 each lemon, juiced
 


Procedure:
Beat the eggs, milk and Parmesan cheese together well. Mix the salt and pepper into the flour. Dredge the chicken breasts in the flour and then dip them into the egg mixture.

Cook in the olive oil until they are lightly browned and just tender, about 3 minutes on each side.

Remove the chicken from the skillet and pour off any extra oil. Coat the butter pieces with the flour and add them to the pan with the white wine. Add the chicken broth and lemon juice and stir and simmer for 1 minute until the liquid thickens slightly and is smooth.

Return the chicken to the skillet, cover and simmer until the chicken is heated. Serve the breasts with the sauce poured over them and your favorite pasta.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology