Pollo Francese Recipe
Lightly-breaded chicken breast, artichokes, mushrooms, lemon, white wine
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness and season with salt and pepper.
- 2
Dredge the Chicken
Set up your dredging station: place the flour in one shallow dish, and the beaten eggs in another. Dredge each chicken breast in flour, shaking off the excess, then dip into the eggs.
- 3
Cook the Chicken
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- 4
Sauté the Vegetables
In the same skillet, add the mushrooms and artichoke hearts. Sauté for about 3-4 minutes until they are tender.
- 5
Make the Sauce
Add the white wine and lemon juice to the skillet, scraping up any browned bits from the bottom. Bring to a simmer and reduce for about 2-3 minutes.
- 6
- 7
Serve
Garnish with chopped parsley and serve hot with your choice of side.