RCI-MT.004.0176.001
Chicken Francesca
Chicken Francesca from the Recidemia collection
Prep35 min
Cook40 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- boneless4 largeskinless Chicken breasts, halved
- milk1 cupreduced fat
- i egg1 unit
- 1 cup
- 1 cup
- fresh parsley1 tbspchopped
- oregano1/2 tspdried
- 1/2 tsp
- 1/4 cup
- 1 cup
- 1 unit
- 1/2 cup
- 1 1/4 cups
- tbls orange marmalade1 unit
- 1 unit
Method
1
Pat the halved chicken breasts dry with paper towels to ensure proper browning.
2
Combine flour, grated Parmesan cheese, dried oregano, black pepper, and chopped fresh parsley in a shallow bowl.
3
Whisk together milk and egg in another shallow bowl until well blended.
4
Dip each chicken piece into the milk-egg mixture, then coat thoroughly in the flour-Parmesan mixture, shaking off excess breading.
5
Heat olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
6
Working in batches if necessary, place breaded chicken pieces in the hot oil and sear for 4-5 minutes per side until golden brown.
5 minutes
7
Transfer the seared chicken to a plate and set aside.
8
Deglaze the skillet with white cooking wine, scraping up any browned bits from the bottom with a wooden spoon.
1 minutes
9
Add chicken broth and lemon juice to the skillet, stirring to combine.
10
Stir in the orange marmalade until fully dissolved into the sauce.
1 minutes
11
Return the seared chicken to the skillet, nestling it into the sauce, and squeeze the juice from the lemon over top.
1 minutes
12
Reduce heat to medium-low and simmer for 12-15 minutes until the chicken is cooked through and the sauce has reduced slightly, spooning sauce over chicken occasionally.
14 minutes