Classic Italian American dish always gets rave reviews in our house. Breaded chicken breast is pan-seared to a golden perfection, then topped with a lemony garlic-butter sauce.
\nPrep: 10 Cook: 20<\/p>\n
Trim end from lettuce,<\/strong> then tear or cut into 1-inch pieces. Quarter tomato,<\/strong> then cut crosswise into \u00bd-inch thick pieces. Squeeze 2 tsp lemon juice<\/strong> into a liquid measuring cup. Add chicken broth concentrate<\/strong> and \u00bd cup water,<\/strong> stir to combine and set aside.<\/p>\n Make dressing:<\/strong><\/p>\n Finely chop 1 TBS garlic.<\/strong> In a large bowl, stir to combine the mayo,<\/strong> half of the chopped garlic,<\/strong> 1 TBS water,<\/strong> and a squeeze of lemon<\/strong> (about 1 tsp). Season to taste with salt<\/strong> and pepper,<\/strong> set aside until ready to serve. Cut the remaining lemon<\/strong> into wedges for serving.<\/p>\n Prep chicken: <\/strong><\/p>\n Whisk 1 large egg<\/strong> in a shallow bowl: season with salt<\/strong> and pepper.<\/strong> In a second shallow bowl, stir to combine \u00bd cup flour<\/strong> and \u00bd tsp salt.<\/strong> Pat chicken<\/strong> dry, pound to an even \u00bc-inch thickness, if desired. Season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Bread & cook chicken:<\/strong><\/p>\n Dip chicken<\/strong> in egg,<\/strong> let excess drip back into bowl. Press into flour,<\/strong> tap off excess. Heat \u215b-inch oil<\/strong> in a medium skillet over medium-high until shimmering. Add chicken,<\/strong> cook until golden-brown and cooked through, 4\u20135 minutes per side. Transfer to a paper towel-lined plate, wipe out skillet. Add remaining garlic<\/strong> and 1 TBS butter,<\/strong> whisk until melted, 30 seconds.<\/p>\n Finish pan sauce:<\/strong><\/p>\n To skillet with garlic,<\/strong> add broth mixture,<\/strong> scraping up any browned bits<\/strong> from the bottom. Season<\/strong> to taste. Reduce heat to medium, simmer until slightly reduced, about 2 minutes. <\/p>\n Serve:<\/strong> Yield: 2 Adapted from: Dinnerly Classic Italian American dish always gets rave reviews in our house. Breaded chicken breast is pan-seared to a golden perfection, then topped with a lemony garlic-butter sauce. Prep: 10 Cook: 20 1romaine heart 1plum tomato 2lemons 1pkt chicken broth concentrate 10oz pkg boneless, skinless chicken breast 2oz mayonnaise garlic 1large egg \u00bdcup AP flour salt & pepper olive oil butter Prep ingredients: Trim end from lettuce, then tear or cut into 1-inch pieces. Quarter tomato,…<\/p>\n
\nPrep ingredients:<\/strong><\/p>\n
\nTo bowl with dressing,<\/strong> add lettuce<\/strong> and tomatoes,<\/strong> toss to coat. Serve Chicken Francese<\/strong> with pan sauce<\/strong> spooned over top and salad<\/strong> alongside. Pass lemon wedges<\/strong> for squeezing. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"