Chicken scaloppini Francese (Pollo alla Francese)
Chicken Francese or Pollo alla Francese, is it French or is it Italian? The debate need not rage any further because it's American, an Italian-American dish. According to food specialists, Chicken Francese was introduced in the New York City area as in Brooklyn, New York sometime after World War II. The first documented mention of Chicken Francese appeared in a restaurant review published in the New York Times back in the 1970s. Prior to that publication, the dish simply did not exist in print.
The chicken scalloppini is floured and soaked in beaten eggs then sautéed in lemon-butter-white wine sauce, served with avocado slices and sautéed potatoes, also goes well with green vegetables like broccoli, asparagus or runner beans. Easy and delicious, cannot do without it!
|Prep time: 5 minutes|
|Cooking time: 10 minutes|
|Servings or yield: 2|
|Difficulty level: Easy|
|1 boneless chicken breast (300g), cut in 2 lengthwise and tenderize|
|2 eggs, beaten|
|1 cup flour|
|¼ cup white wine|
|2 tbsp. olive oil|
|2 tbsp. fresh parsley, chopped|
|2 tbsp. butter|
|1 garlic clove, crushed|
|The juice of ½ lemon|
|Salt and pepper to taste|
If you have not already done so, soften the chicken with a meat pestle.
Add beaten eggs and 1 tbsp. minced parsley, salt and pepper to taste in a bowl and flour in another.
In a pan, heat 1 tbsp. butter and oil over medium heat for a minute or until butter is melted.
Flour chicken and dip in the egg mixture.
Cook chicken over medium heat 3 minutes on each side.
Remove chicken from pan add 1 tbsp. butter, crushed garlic and white wine, salt and pepper to taste and let reduce 2 minutes over medium heat.
Return chicken to pan and continue cooking for another 2 minutes.
Serve with avocado slices and sautéed potatoes, also goes well with green vegetables like broccoli, asparagus or runner beans.