Chicken Francese

I wasn't always a marine wife but sometimes it is hard to remember life before the military. In the past six years that we have been married a lot has happened. We have moved across the country three times, lived in four different houses and the Mr. has gone on two deployments. We have been lucky enough to have been able to spend four of our anniversaries together out of the six years. So this year we decided to stay in and make our own fancy dinner. Not only is it cheaper and healthier than eating out but there really is no nice restaurant to eat out at where we currently live. Last year I made Seafood Alfredo but this year I wanted to make something different. So I went to the internet and started looking up recipes. I picked Tyler Florence's Chicken Francese because that was what was served at our wedding reception. I will be honest that I don't remember eating it but really, that night I had a lot more on my mind than worrying about what the food tasted like.



I am definitely glad that I made it as apposed to a random dish. I will be honest, I don't know how I didn't remember eating it because it was delicious. I was worried that the lemon or even the wine would over power the chicken but it really came out well. We could only eat half of our chicken breasts but later in the night I found myself picking at the leftovers in the fridge. I think that you could get away with half a chicken breast per person if you made it along with sides. I made "fried"[baked] calamari for an appetizer (recipe coming soon) and then rice and broccoli to go along with the chicken and that was more than enough.

• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• All-purpose flour, for dredging
• 2 large eggs
• 1 1/2 Tbsp. water
• 1/4 c. olive oil
• 1/2 lemon, with rind, cut in thin rounds
• 1/2 c. dry white wine, such as Pinot Grigio
• 1 c. chicken broth
• 1/2 lemon, juiced
• 2 Tbsp. unsalted butter/ margarine
• salt and pepper

1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
2. Season teach side of the chicken breast with salt and pepper. Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
3. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the >sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Remove chicken and serve hot.

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