Easy And Delicious Chicken Francese

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 chicken cutlets, boneless, skinless, thinly sliced
• 1 lemon, juiced
• 1/4 cup chopped parsley
• 1 cup flour
• 2 eggs
• 1/4 cup vinegar
• 2 tablespoons goya light adobo seasoning
• 1 teaspoon dried oregano
• salt & freshly ground black pepper
• 1 1/2 cups chicken stock
• 6 tablespoons unsalted butter
• 1/4 cup olive oil

Recipe

• 1 clean chicken:.
• 2 soak chicken cutlets in vinegar and water. let sit for a few minutes, rinse well and pat dry with paper towels.
• 3 place the flour in a bowl, and season with 1 tbs. adobo, 1 teaspoons oregano, and black pepper to taste. mix to combine.
• 4 beat eggs in a bowl, season with 1 tbs. adobo, and pepper to taste. whisk to combine.
• 5 roll butter in flour mixture, set aside.
• 6 in a large deep skillet over medium heat, add olive oil. while oil is heating, using a pair of tongs dip chicken in seasoned egg wash (shake off excess egg wash), then dredge the chicken in the seasoned flour (shake off excess flour).
• 7 add chicken to the hot skillet and cook 3 minutes per side. (do this in two batches). transfer cooked chicken to a serving platter.
• 8 add chicken stock to the pan, with a wooden spoon scrape all of the browned bits up from the bottom of the pan. add the lemon juice, and simmer for about 5 minutes to reduce the sauce slightly.
• 9 add the butter (rolled in flour) into the sauce. stir to incorporate and dissolve the flour. simmer for 2 to 3 minutes. at this point taste the sauce for seasoning. add salt and pepper if needed.
• 10 pour the sauce over the chicken cutlets, and garnish with the parsley.
• 11 enjoy!