chicken francesa

Ingredients

• Servings: 4
• 4 large skinless, boneless chicken breast halves
• 1 cup milk, or as needed
• 1 cup bread crumbs
• 1 cup grated pecorino romano cheese
• 2 tablespoons chopped fresh parsley
• 1 cup olive oil
• salt and ground black pepper to taste
• 1 lemon, thinly sliced
• 1 cup white
• 1 cup chicken broth
• 1/4 cup lemon juice
• 1 ounce -based orange liqueur (such as grand marnier®), or to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• remove the tenderloin from each chicken breast half. fillet each chicken breast half into 2 slices. pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.
• mix bread crumbs, pecorino romano cheese, and parsley together in a bowl. remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
• heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
• preheat oven to 350 degrees f (175 degrees c). lightly butter a baking dish.
• transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. sprinkle salt and pepper over chicken. place 1 slice lemon each chicken piece.
• pour into the skillet with reserved olive oil; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. add white and chicken broth and boil until reduced by half, 5 to 10 minutes. pour mixture over chicken and drizzle brandied orange liqueur over each.
• bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.