Funny you should ask.....I made them for dinner tonight! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
Chicken Francese 1 lb.boneless, skinless chicken breast
2 eggs
1/4 cup grated cheese ( I like Asiago/Romano/Parm combo)
Flour for dredging
1/4 cup olive oil
1/2 cup white wine ( I use Pinot Grigio because I can drink it, too!) <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
1 cup chicken stock
some round slices of lemon, seeds removed
2 tablespoons butter
2 tablespoons Limoncello
Cut the chicken breasts into slices of roughly equal size (cutlets). Place the slices between sheets of waxed paper or saran, and pound with the smooth side of a mallet until they're thin.
Season with salt and pepper.
Beat the eggs and add cheese, whisking until it's smooth.
Place the flour on a wide plate. ( I use a plastic bowl with a lid and put the cutlets inside and give it a good shake)
Dip the pounded chicken slices in the flour then egg mixture. Remove, letting excess egg drip back into the bowl.
Then place each cutlet back in the flour, and coat lightly. Remove from flour and hold them in a single layer.
Add the olive oil to a sauté pan large enough to hold the 6 cutlets in a single layer.
Place over medium-high heat.
When the oil is hot, add the cutlets. Sauté, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side).
Remove the cutlets, and put them in a ovenproof cassarole pan. Cover.
Pour out oil. Return the pan to high heat. Add the white wine, and reduce it to 4 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 .
Turn heat to very low. Add Limoncello. Swirl in the butter until the sauce is thickened. Add the chicken cutlets, turning them until they are coated in sauce. Buono Appetito! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />
<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa
A little hint......if you have leftover chicken stock put in ice cube trays and freeze. When frozen put in baggie. When you need a little stock, voila!, it's ready without opening a large package! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />
