Francese Recipe
Battered in egg and cooked with shallots and mushrooms in a white wine lemon sauce, served with a side of spaghetti pasta.
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Ingredients
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Francese
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the spaghetti pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season with salt and pepper.
- 3
Batter the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, allowing the excess to drip off.
- 4
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 until golden brown and cooked through. Remove from the skillet and keep warm.
- 5
- 6
Make the Sauce
Pour in the white wine and lemon juice, scraping up any browned bits from the skillet. Let it simmer for about 2-3 minutes until slightly reduced.
- 7
Finish the Sauce
Add the remaining butter to the sauce, stirring until melted and combined. Adjust seasoning with salt and pepper.
- 8
