Timmy V’s Chicken Francese
“Who doesn’t love chicken, wine and butter! My whole family, kids included, love this dish!”
Tim Vola
SVP, Experiential
Atlanta
What pairs best with this recipe?
Best with your family or for a dinner party. Pairs great with Ceasar Salad and white wine (red too)!
What were some of your 2024 obsessions?
Watching the growth of Women’s Sports and how much support it has gotten so quickly. Finally deserved, and I’m excited to watch my teenage daughter get to see it and be part of it!
Ingredients:
8 skinless, boneless, chicken breasts (about 2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper (I actually use Lawry’s Season Salt)
4 large eggs
3 tablespoons water
1-1/2 cup extra-virgin olive oil
1 lemon, with rind, cut in thin rounds
2 cloves of minced garlic
1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
2 cups chicken broth (preferably bouillon cubes, better flavor)
1 lemon, juiced
5 tablespoons salted butter
1 lb Bow tie pasta
Directions:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt (I prefer Lawry’s Season salt) and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. (Don’t throw the flower out, you’ll need it later)
Heat the oil over medium-high flame in a large skillet (make sure the oil is hot before adding chicken)
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 4-5 minutes on each side until golden, turning once.
Remove the chicken cutlets to a baking sheet in a single layer and transfer to the oven set at 170 degrees to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
Add the wine, broth, garlic, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet; this will thicken the sauce. Stir to incorporate and dissolve the flour.
Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through.
Season with salt and pepper before serving
PASTA
While cooking the chicken, in a separate pot, boil water and add pasta, cook for about 10 minutes or until pasta is al dente.
