Pollo Alla Francese Recipe
egg battered and sautéed in lemon white wine butter sauce with side of penne
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Penne
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
Flatten the chicken breasts to an even thickness. Season with salt and pepper.
- 3
Batter the Chicken
In a shallow dish, beat the eggs. In another shallow dish, place the flour. Dip each chicken breast in the flour, shaking off the excess, then dip in the beaten eggs.
- 4
Cook the Chicken
In a large skillet, melt the butter over medium heat. Once hot, add the battered chicken breasts and sauté for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and keep warm.
- 5
Make the Sauce
In the same skillet, add the white wine and lemon juice. Scrape any browned bits from the bottom of the pan. Bring to a simmer for about 2-3 minutes until slightly reduced.
- 6
Combine and Serve
Return the chicken to the skillet to coat in the sauce. Serve the chicken alongside the penne pasta, drizzling some sauce over the top. Garnish with fresh parsley.
