I’ve already sent this recipe out to my Hillman’s Helpings e-mail list, but I thought I’d post it again here. I made it last night and remembered how much I love it! I served it with some garlicky sauteed spinach and a salad. Enjoy!

Chicken Francese

This recipe serves two, but feel free to double it as you see fit.
Pound two boneless, skinless chicken breasts until they are about ¼ inch thick. If you don’t have a meat tenderizer, try using a rolling pin or a heavy- bottomed skillet as a substitute. They will all work!

Preheat a skillet at medium-high heat and add 2 tb. extra virgin olive oil. Set a bowl and a plate next to your stove. In the bowl, crack one egg and beat it lightly. On the plate, place 2 tb. each of grated parmesan cheese and dried parsley flakes. Dip the chicken breasts first in the egg and then coat it generously with the parm/parsley mixture.

Drop the coated chicken breasts in and cook them for about 4 minutes on each side, or until cooked through. (The thinner the chicken is, the less time it will take to cook). Try not to move the chicken in the pan or else the coating will fall off the chicken.

Once the chicken is cooked through, remove it from the pan and cover it with foil to keep it warm. To the skillet, add about ½ cup of white wine. This is called de-glazing the pan. You want to try and scrape the bits of leftover chicken off of the skillet. (This will minimize clean-up AND add flavor)

Add 1 chicken bullion cube to the wine.

Note: Bullion cubes can be found in the spice aisle of your grocery store. They are good to use in place of chicken stock, but also when you want a concentrated chicken flavor without much work.

Add 3-4 thin slices of lemon to the pan and bring to a boil. Swirl in 1.5 tb. of butter. Let the mixture boil together and add the chicken back to the pan. To give your dish some fresh herb flavor, you can garnish with some freshly chopped parsley.