Chicken Francese [frahn-chez]

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1/4 cup slivered almonds
• 2 boneless skinless chicken breasts, about 5-6 ounces each
• salt and pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 cup dry wine
• 2 tablespoons fresh lemon juice
• 1/4 cup unsalted butter (4 tablespoons)
• 2 tablespoons chopped fresh parsley

Recipe

• 1 toast almonds in a large sauté pan over medium heat for 5 minutes, or until starting to turn golden brown. transfer almonds to a plate; wipe the pan clean with a paper towel.
• 2 slice chicken crosswise into 8 pieces. pound out each piece in a resealable plastic bag to about 1/4-inch thick using the smooth side of a meat mallet. season with salt and pepper.
• 3 place flour and egg into 2 separate shallow dishes; heat vegetable oil in the cleaned sauté pan over medium-high heat.
• 4 dredge cutlets in flour, then dip into egg, allowing excess to drip off. place cutlets into the preheated oil and sauté until golden on both sides, about 4 minutes total. remove from pan and set aside. do not overcook!
• 5 add wine to the pan to deglaze. reduce wine by half. squeeze in lemon juice, simmer 2 minutes, then swirl in butter. return chicken and almonds to the pan to heat through and coat with sauce. garnish with parsley.