Chicken Francaise with Spaghetti
Description
Although the name signifies that it's French, it's actually is an Americanized Italian dish originally made for veal. The 'French' probably comes from all of the butter and wine used, which gives it the amazing flavor.
Ingredients
1 3/4 lb. boneless, skinless chicken breasts
1/3 c. vegetable oil
3/4 c. all-purpose flour
kosher salt and freshly ground pepper, to taste
3 large eggs, beaten
1/2 c. (1 stick) unsalted butter
2/3 c. low-sodium chicken broth
2/3 c. dry white wine
1 lemon, juiced plus slices for garnish
1 t. dried parsley
cooked spaghetti
Directions
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Place each individual chicken breast between two sheets of plastic wrap or wax paper; use a meat mallet or heavy object to flatten to 1/4 inch thickness.
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Generously season flour with salt and pepper. Dredge chicken in flour; shake off excess. In a small bowl, beat eggs and then dip chicken in beaten eggs; let excess egg drip off the chicken.
Transfer chicken to the skillet with the hot oil; fry until golden brown on both sides, 4-5 minutes total.
Drain breasts on a paper towel lined platter; cover to keep warm. Repeat with remaining breasts.
For the spaghetti, bring a large pot of well salted water to a boil; cook according to package directions, or until al dente.
Discard remaining oil in the skillet and wipe out with paper towels. Add butter; return to heat. Stir in chicken broth, white wine, lemon juice and parsley. Bring to a boil; reduce heat; simmer until sauce has reduced and thickened.
Taste and adjust seasoning as necessary. Transfer chicken back to skillet to warm up, coating in the sauce.
Serve chicken with spaghetti, spooning extra sauce over the top. Garnish with lemon slices.
4-6 servings.