POLLO FRANCESE
Description
A favorite comfort food for Chicago restaurateurs Vicki and Michael Nelson and their family is Pollo Francese. Especially for Vicki, who grew up in an Italian restaurant family, the aroma of chicken browning with freshly cut lemons instantly rekindles fond memories of enjoying this dish at a favorite ristorante back in New York – The Milanese Restaurant in Poughkeepsie. While the Nelsons prefer vividly robust lemon flavor and aroma, they suggest adjusting lemon levels to your own family’s tastes!
Ingredients
| Chicken Ingredients: |
| 4 boneless chicken breasts pounded out |
| 1⁄3 cup All Purpose Flour |
| 1⁄2 teaspoon salt |
| 1⁄2 teaspoon pepper |
| 2 eggs |
| 1 tablespoons heavy cream |
| 1 tablespoon fresh parsley |
| 1 tablespoon freshly grated Parmigiano Reggiano |
| 1⁄3 cup extra virgin olive oil |
| Sauce Ingredients: |
| 6 tablespoons butter, divided for use |
| 1 large lemon thinly sliced |
| 1⁄2 cup white wine (one you would drink) |
| 1 clove garlic, finely minced |
| 2 cups chicken broth |
| 1-2 tablespoons cornstarch slurry |
| 2 tablespoons lemon juice (taste before adding and adjust) |
| 1⁄2 teaspoon fresh parsley |
Directions
- 1
- Instructions for Chicken
- 2
- 3
- Pound out chicken between plastic wrap until you have thin cutlets; lightly salt and pepper cutlets.
- 4
- Mix flour, salt, and pepper in a bowl.
- 5
- Whisk eggs, heavy cream, Parmigiano Reggiano, and parsley in a bowl until smooth.
- 6
- In a large skillet, heat olive oil over medium heat.
- 7
- Dredge chicken in flour and then egg wash.
- 8
- Place two chicken cutlets into the pan at a time to avoid crowding.
- 9
- Cook approximately 4-6 minutes per side until golden brown.
- 10
- Remove chicken from pan and place on paper towel; cover to keep warm. Wipe out pan with paper towel.
- 11
- Instructions for Chicken
- 12
- 13
- Heat 3 tablespoons butter in pan over medium flame. Add lemon slices and cook until brown, approximately 3 minutes per side. Remove lemon slices and place on top of chicken for presentation.
- 14
- Pour in white wine, add garlic, and simmer for 3 minutes.
- 15
- Add chicken broth and simmer another 5 minutes.
- 16
- Add rest of butter.
- 17
- Add cornstarch slurry to thicken.
- 18
- Add lemon juice to taste (the Nelsons prefer a strong lemon flavor).
- 19
- Return chicken to pan and spoon sauce over.
- 20
- Plate your choice of pasta and place chicken on top of pasta. Pour sauce
- 21
- over chicken and garnish with sliced lemons and fresh parsley.
