My boyfriend Kyle was the cook behind this Chicken Francese, while I assisted with making the sides, so I can't take full credit for this! This recipe is a keeper for us: the chicken was juicy and tender, the extra white wine paired nicely with the meal overall, and we had leftovers for lunch the next day.
To make the chicken it does take some time and coordination, so read through the recipe once to make sure you're prepared. It takes about an hour to make the chicken from start to finish. To make a full meal we paired it with a side of Cacio e Pepe pasta and lemon-flavored green beans.
Ingredients:
4 boneless, skinless chicken breast halves (buy whole chicken breasts and cut in half)
1 cup milk, or as needed
3/4-1 cup bread crumbs
3/4-1 cup Pecorino Romano cheese
2 tbs fresh chopped parsley
1 cup olive oil
salt and pepper to taste
1 lemon, thinly sliced
1 cup chicken broth
1 cup white wine
1/4 cup lemon juice
1 oz Grand Marnier or similar brandied orange liqueur, or to taste
Directions:
Prep the chicken and pound each to 1/4 inch thickness. Place chicken in a bowl and cover with milk, soak for 30 minutes. Mix bread crumbs, cheese and parsley in a bowl (start with 3/4 cup then add more if needed so you don't waste as much). Remove chicken from bowl and dredge in bread crumb mixture until fully coated. Heat oil in a large skillet over medium heat and cook chicken until lightly browned, 2-3 minutes per side. Preheat oven to 350. Lightly butter a baking dish, transfer chicken to dish and drizzle 1 tbs reserved olive oil over chicken. Sprinkle with salt and pepper and place 1 slice of lemon onto each piece of chicken. Pour wine into the skillet you used for the chicken and bring to a boil, scraping the browned bits off the bottom of the pan. Add chicken broth and boil until the mixture has reduced, 5 to 10 minutes. Pour mixture over chicken and drizzle brandied orange liqueur over each slice. Bake for 20-25 minutes or until chicken is no longer pink.