Chicken Francesa

This recipe was given to me by my mother many years ago. I like to serve it at dinner parties or for a romantic dinner with my husband.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 1066 Calories

Ingredients

• 1 cup white wine
• ¼ cup lemon juice
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 cup chicken broth
• 1 cup bread crumbs
• 1 cup olive oil
• 1 cup milk, or as needed
• 1 lemon, thinly sliced
• 1 cup grated Pecorino Romano cheese
• 4 large skinless, boneless chicken breast halves
• 1 ounce brandy-based orange liqueur (such as Grand Marnier®), or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.

Step 5

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.

Step 6

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 chicken broth and lemon juice and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.

Step 7

Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.