Creamy Chicken Francese
Description
White wine, lemons, garlic, and half-and-half come together for a creamy, delicious sauce on these quick-cooking creamy chicken Francese cutlets.
Ingredients
•
2 large eggs, beaten
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1/4 cup finely grated Parmigiano-Reggiano cheese
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1/4 cup all-purpose flour
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salt and ground black pepper to taste
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1 (16 ounce) package linguine pasta
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4 (4 ounce) chicken breast cutlets
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil, or more as needed
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1 medium lemon, cut into 8 slices
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2 tablespoons minced fresh garlic
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3/4 cup chicken broth
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1/2 cup dry white wine
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2 tablespoons freshly squeezed lemon juice
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1 cup half-and-half
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1 tablespoon minced fresh parsley
Directions
1
Stir beaten eggs and Parmigiano-Reggiano cheese together in a shallow bowl. Stir flour, salt, and pepper together in a separate bowl. Dredge cutlets in the seasoned flour.
2
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
3
Meanwhile, heat butter and oil in a 12-inch skillet over medium-high heat. Swirl the skillet once the butter has melted to combine butter and oil. Add lemon slices and cook, topped with a splatter screen, for 2 minutes per side.
4
Dip floured chicken cutlets into the egg mixture and cook in the same skillet, about 4 minutes per side. Be careful not to disturb the cutlets as they brown. Remove browned cutlets to a rack and keep warm. Add garlic and cook about 30 seconds. Pour in chicken broth, wine, and lemon juice. Bring to a boil and cook until liquid has reduced to about 1/3 cup, stirring occasionally, about 5 minutes.
5
Remove skillet from heat and cool sauce slightly, about 2 minutes. Gradually add half-and-half, stirring constantly. Season with salt and pepper. Drain linguine, reserving some of the cooking water.
6
Place skillet back on low heat. If the sauce is too thick, add cooking liquid from the pasta, 1 tablespoon at a time, until thinned to your desired consistency. If the sauce is too thin, create a paste from the leftover flour and about 1 tablespoon of olive oil. Quickly stir or whisk the paste into the sauce and allow to cook to desired consistency.
7
Return chicken pieces and lemon slices to the sauce to warm through, about 2 minutes.
8
Serve each cutlet with two lemon slices and sauce over hot, cooked linguine. Garnish with fresh parsley.