I absolutely love this recipe . . .
CHICKEN FRANCESE WITH LEMON AND PECORINO
1 pound boneless, skinless chicken breast
4 heaping tablespoons fresh, finely grated Pecorino Romano cheese
8 tablespoons very finely chopped Italian flatleaf parsley, stems removed (divided)
2 large eggs, beaten well
Flour, for dredging
1/4 cup extra virgin olive oil
3/4 cups dry champagne (or your favorite dry white wine)
2 cups chicken stock
1 Med. lemon, thinly-sliced and seeds removed
4 tablespoons unsalted butter
Cut the chicken breasts into 12 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they’re thin. Season with salt and pepper. Place cheese and 4 tablespoons parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it’s smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to 2 non-stick saute pans (otherwise coating will end up in pan), large enough to hold 3 cutlets in a single layer. Place over medium – high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. (I use one pan and keep the cooked ones warm in a 200 degree oven.) Repeat with remaining cutlets. Spill the oil out of the saute pan. Return the pan to high heat. Add 3/8 cup of champagne to each pan and reduce it by half in each pan. Divide the stock and the lemon slices between the pans. Heat for 5 minutes only, then remove the lemon slices(otherwise sauce will be taken over by the lemon). Add all sauce to one pan and keep boiling the sauce until it’s reduced to around 1/4 cup. Turn heat to very low. Swirl 4 tablespoons unsalted butter into pan until the sauce is thickened. Add cutlets to each pan, turning them until they are coated in sauce. Divide cutlets among 4 plates. Sprinkle a little of remaining 4 tbls. chopped parsley over cutlets and serve immediately.
Great with steamed broccoli or asparagus!