September 6, 2012

Recipe for Today: Chicken Francese

Chicken Francese
  • 2 4-oz. boneless chicken breasts
  • Seasoned bread crumbs
  • 3 Tbls. butter, divided
  • 1/2 cup olive oil
  • 1/2 cup whole cream
  • Juice of 1 lemon
  • 4 oz. golden sherry
  • Pinch of cane sugar
  • Fresh parsley
  • 4 oz. cooked fettuccine

1. Lightly pound chicken breast.
2. Dip chicken in breadcrumbs.
3. Heat olive oil and 1 Tbls. butter in skillet; brown chicken over medium heat.
4. In saucepan over high heat, combine cream and 2 Tbls. butter.
5. When it boils, add lemon, sherry and sugar. Reduce to thick consistency. Add parsley.
6. Plate fettuccine, top with chicken and pour sauce on top.

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