We had chicken thawing in the fridge and not very much else on the cupboard shelves. I started searching for recipes and found in Every Day with Rachel Ray a recipe for Chicken or Fish Francese-wiches. Well, I did not have bread, arugula, paprika, lemons or tomatoes but being adventurous as I am decided to jump in any way and see what I could come up with.
The original recipe for Chicken or Fish Francese-wiches is on RachelRaymag.com.
I served this dish with a whole grain rice mix cooked in chicken stock and steamed broccoli. There was not a bite of anything left. Both children ate two pieces of chicken and were wondering when I was going to make it again. I will cut down on the minced garlic next time as it was too much for us. The conversion table on my garlic was gone and I guessed at how much I needed. I was WAY off. I would cut it down to 2 tsp. which I have reflected in the recipe below.
I may give it a try with fish next time just to see if they like it as well.
- Salt and pepper
- 4 skinless, boneless chicken breast cutlets (6 oz. each), pounded this, I cut mine into 2 pieces each breast
- 1 cup flour
- 1 tsp. garlic powder
- 2 TBSP butter, cut into 1 tbsp. slices
- 2 large eggs
- 1/4 cup Parmigiano-Reggiano cheese
- 2 TBSP lemon juice
- 3-4 TBSP extra virgin olive oil or canola oil
- 2 tsp. garlic, minced
- 1/2 cup chicken stock
- Season the chicken on both sides with salt and pepper. In a shallow bowl, combine the flour and garlic powder. Roll the butter in the flour so that it is well coated with flour and set it aside for later.
- Beat the eggs with the cheese and 1 TBSP lemon juice.
- In a large nonstick skillet, heat the oil, four turns of the pan, over medium to medium-high heat. Dredge two pieces of the chicken in the flour mixture, then coat in the egg batter and saute until golden, 2 to 3 minutes per side. Transfer to a plate; repeat.
- Add the minced garlic to the pan. Stir for 1 minute, then deglaze with the chicken stock and 1 TBSP of lemon juice. Add the flour-coated butter; whisk to form a sauce.