Chicken Francese

Chicken Francese

Ingredients:

1 pound chicken cutlets

 1/2 cup Bisquick Kosher, salt, and freshly ground black pepper

 3 large eggs

 1/4 cup extra virgin olive oil

 1 tablespoon, plus 2 tablespoons butter

 3 tablespoons flour

 1/2 cup dry white wine

 1 cup chicken stock

 Juice of one lemon

 Flat-leaf parsley, chopped

Directions:

    Layer the chicken cutlets on a work surface and place a piece of plastic wrap over them. Pound the chicken cutlets thin, and then cut them into medallion-size pieces. In a shallow dish, whisk the Bisquick, salt and pepper.  

    Beat the eggs in another dish.  Warm the olive oil and one tablespoon of the butter in a sauté pan over medium heat. Dredge the chicken medallions through the Bisquick, and then dip them in the egg, and right into the hot frying pan.

   Fry the chicken medallions in batches, two minutes on each side. They will look light brown, like an omelet. Season the medallions with a light sprinkle of salt when they come out of the pan, and keep warm on a platter under a loose piece of tinfoil.

   Add the two additional tablespoons of butter, and the flour, to the drippings of the sauté pan and mix well for a few moments, to make a roux.

   Add the wine, chicken stock, and lemon juice, and simmer, continuing to whisk. Season with more salt and pepper.

   Return the chicken to the pan and cook in the sauce for two to three minutes. Serve with lemon slices, and garnish with parsley.