Ingredients for - Chicken Francese
How to cook deliciously - Chicken Francese
1. Stage
Make the chicken: Remove tenderloin from each chicken breast half, then fillet each half into two slices. Pound all chicken, including tenderloins, to a thickness of 1/4 inch.
2. Stage
Transfer chicken to a bowl and pour in enough milk to completely cover; soak for 30 minutes.
3. Stage
Mix bread crumbs, Pecorino Romano, and parsley together in a bowl. Remove chicken from milk and dredge in bread crumb mixture until evenly coated.
4. Stage
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
5. Stage
Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned, 2 to 3 minutes per side. Transfer to the prepared baking dish, season with salt and pepper, and place lemon slices over top.
6. Stage
Make the sauce: Pour wine into the skillet with chicken drippings and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth and lemon juice; boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken, then drizzle orange liqueur over top.
7. Stage
Bake in the preheated oven until sauce is bubbling and chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.
