Chicken French with Escarole

This chicken recipe is great with escarole and/or pasta. The lemon/wine/butter sauce can be drizzled not only on your escarole, but also the pasta. This is a family favorite.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 533 Calories

Ingredients

• 2 eggs
• ¼ cup butter
• ½ cup water
• 2 lemons, juiced
• 1 cup sherry
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 cube chicken bouillon
• 2 tablespoons oil
• 1 cup flour
• 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
• 1 head escarole, rinsed and torn

Recipe Instructions

Step 1

Beat eggs, Parmesan cheese, and parsley together in a shallow bowl. Place flour in a separate shallow bowl.

Step 2

Gently press chicken breast halves into flour to coat and shake off any excess flour. Dip chicken into egg mixture.

Step 3

Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Remove chicken from skillet and reduce heat to medium.

Step 4

Stir butter and garlic into hot skillet. Cook and stir until garlic is fragrant and soft, 3 to 5 minutes. Return chicken breasts to the skillet and drizzle lemon juice over the chicken.

Step 5

Pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture. Simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 6

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add escarole, cover, and steam until tender, 2 to 4 minutes. Serve escarole topped with chicken and pan sauce.