I call this “Chicken Francese”, since it has the same elements and is made pretty much the same way, but I’ve modified it slightly, so I doubt that it really counts as Francese. So now it’s “Lemon Chicken w/ Pasta”.
A few notes about this recipe: I normally use pan searing flour from Wegman’s, however, I had none at this particular time, so I attempted to make my own with all-purpose flour and seasonings…it was passable, but definitely get some pan searing flour if you can. The recipe below is with pan searing flour. I won’t share my recipe for flour coating until I’ve perfected it. Right now it’s rather bland.
This is one of the more prep-intensive recipes I have. Try to wash dishes as you go, so they can be reused…otherwise you’ll end up with a crowded sink.
You will need:
3 chicken breasts, not filet-ed
4 cups chicken broth (in a pinch, use four cups of water and two chicken boullion cubes. In a pinch. Use canned or boxed chicken broth if you have it, or if you’ve made your own, use that)
1 Tblsp chopped garlic
salt and pepper
1/4 cup sea salt, coarse
1 cup white wine (or white cooking wine, take your pick)
pan searing flour
Prep time: 25 minutes
Cook time: 30 minutes
Filet the chicken breasts (great filet-ing tutorial at Don’t Burn the Garlic). In large mixing bowl, add 1/4 cup sea salt and juice from half a lemon, add 4 cups water, stir until sea salt is dissolved. Place chicken in bowl, set in fridge for one hour (this is referred to as ‘brining’. It makes for a juicer, more tender breast).
Remove chicken breasts from brine after 1 hour, discard brine, wash bowl. In that bowl, pour chicken broth, white wine, juice from remaining lemons, and add garlic. Stir, and set aside.
On a cutting board, place two cutlets, cover with wax paper, and pound with meat tenderizer, repeating for all the cutlets. Place tenderized cutlets on plate, set aside, wash cutting board, dry thoroughly.
In large frypan on med-high heat, add enough olive oil to coat bottom. Whisk eggs in large bowl, and pour flour in a bowl, or onto a cutting board (I use a bowl). Swirl chicken cutlets in egg and dredge through flour, shaking off excess. Add to fry pan and cook for four minutes on each side, or until cutlets are golden brown on each side and cooked through.
In a large pot, boil water, add pasta. Once all the chicken cutlets have been cooked, add chicken broth/wine/garlic mixture to fry pan and simmer until sauce starts to thicken. Pour half the sauce over pasta, set the rest aside to put on chicken, and serve.
I have yet to try this recipe with sundried tomatoes, but I would imagine a little handful would round out the flavors in this dish.