Chicken francesca is easy, but fancy enough to serve at your next dinner party too. Your guests will get the impression that you spent hours in the kitchen, when it really doesn’t take that long at all. It makes a beautifully presented dish, so you can be proud to plate it up for all your most important visitors. I always get tons of compliments on this recipe. Check out what they are saying about this recipe over at All Recipes:
“Oh, boy! This lovely chicken was served to three generations, and everyone said this recipe is a keeper.”
I’ll be holding onto this recipe nice and tight!
Ingredients
4 large skinless, boneless chicken breast halves
1 cup milk, or as needed
1 cup bread crumbs
1 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1 cup olive oil
salt and ground black pepper to taste
1 lemon, thinly sliced
1 cup Sutter Home white wine
1 cup Swanson chicken broth
1/4 cup lemon juice
1 ounce brandy-based orange liqueur (such as Grand Marnier), or to taste
Instructions
Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.
Mix bread crumbs, Pecorino Romano cheese, and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
Heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece.
Pour wine into the skillet with reserved olive oil; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add white wine and chicken broth and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.
Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.
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Quick Tip: You can just cut the breasts in half if you don’t want to do the pounding.
Thanks again to All Recipes for this scrumptious and beautiful recipe.
