Chicken Francese with Angel Hair Pasta
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Chicken swimming in a delicious lemony butter sauce served with capellini pasta.
Ingredients
  • 4 whole chicken breast, thinly sliced lengthwise to equal 8 pieces all together pounded down to make them nice and thin
  • 1 cup flour
  • 3 eggs
  • 1 cup of white wine
  • 3 cups chicken stock
  • ¼ cup lemon juice
  • 1 shallot, chopped
  • 3 cloves, chopped garlic
  • 1 lemon zested and sliced
  • butter and olive oil
  • fresh chopped parsley
  • 1 lb. of angel hair pasta/ capellini
Instructions
  1. Set up all your ingredients first, have everything chopped and ready. to go because this goes pretty fast, while you're doing that start heating up your pan, don't use a nonstick pan, stainless is best for this.
  2. Have your dredging stations set up, in the flour add salt and pepper, in the egg mixture also add salt and pepper.
  3. Add a good amount of. olive oil to the hot pan and when its starts to ripple you're good to go.
  4. Dredge your cutlet into the flour first then into the egg, don't over crowd the pan do it in stages if you have to, I did 3 at a time.
  5. Quick fry on each side about 3 minutes, then set aside.Chicken should be tender and golden crispy.
  6. No need to clean your pan, now add the lemon slices and lightly brown on each side then remove and place with the chicken.
  7. Now add a good knob of butter and more olive oil and saute your shallot and garlic together.
  8. Now deglaze with the white wine and let it reduce to half.
  9. Add another knob of butter and stir in around 3 tablespoons of flour to make a roux.
  10. Now add the stock, lemon, juice and zest, then keep stirring till it thickens up a bit.
  11. Now it's time to put the chicken and sliced lemons into the lemony sauce, I actually got a bigger pan and just poured all of the sauce on top.
  12. Let it all simmer together for a little bit making sure chicken is cooked through.
  13. Have your pasta cooked, make sure to scoop some of that sauce into the cooked pasta, it's time to eat!
  14. Garnish with chopped parsley, a little drizzle of olive oil
  15. This dish is best eaten right away, I wouldn’t make it ahead.
  16. Enjoy
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2023/01/chicken-francese-with-angel-hair-pasta.html