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Top Rated Chicken Francese Recipes

by
Anonymous
Ingredients: 4 boneless skinless chicken breasts - (abt 1 1/2 lbs) All-purpose flour for dredging Kosher salt to taste Freshly-ground black pepper to taste 4 large eggs 3 tablespoons water 1/4 cup extra-virgin olive oil 1/2 lemon, with rind cut thin ...
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by
t1bishop
Ingredients: 6 large eggs 1/22 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup plus 2 tablespoons finely grated Pecorino Romano cheese 8 whole skinless, boneless chicken breasts (about 8 ounces each), trimmed and pounded to an even thickness ...
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by
Messiejessie625
A delicious recipe for one.
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by
mytastytreasures
Ingredients: 4 Skinless, boneless chicken breasts (about 1 1/2 pounds) All purpose flour, for dredging Kosher salt and freshly ground black pepper 4 large eggs 3 tablespoons water 1/4 cup extra virgin olive oil 1/2 lemon with rind, cut in thin ...
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by
Mike
A very rich pairing of Parmesan and cream will have you lapping up this generously sauced chicken. This is a single serving recipe.
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by
Luby Luby Luby
This is a Tyler Florence recipe that is a very simple and easy dish that makes people think you are a gourmet cook.
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by
DrGaellon
Adapted from Cook's Illustrated
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by
Bert's Kitchen Witch
This recipe is one that my friend, Susie Patterson, gave me a few years ago. We love this with steamed fresh asparagus and roasted new potatoes.
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by
Chef #891018
Can be found on foodnetwork.com
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by
JenSteele23
This recipe is so flavorful, very quick, and very easy! The chicken stays very juicy and tender. It's great on a bun as a chicken sandwich, or with a side at dinner time. Tastes great re-heated too!
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by
Ice Cool Kitty
I had this in a restaurant the other day and I am a convert. From what I understand this dish was first prepared in America.
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by
Shawn C
My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!
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