I took a very small chicken from the freezer to make for dinner. The poor little thing was stuck there in the first place because I had such good intentions and a list of roast chicken recipes to try. So much for intentions, so I shoved the poor, neglected, but perfectly fresh little chick in the deep freeze for another time. That time came the other day. Took it out to thaw in the frig overnight, small, you'd think it would defrost in time for dinner. Nope. So we tried for the next night. Pretty much defrosted but nope. The Picky One invited a friend. Grandma's having dinner with us. We'd have starved from that one little, really little, chicken. If I buy a big one, too much leftover. I buy a small one, not enough. So no to the little chicken and yes to two packages of thin-sliced chicken cutlets. We'll have the roast chicken tomorrow. Hopefully! Poor neglected chicken!
Went to that long, long list of recipes to try. Needed something easy. I had a Book club meeting after dinner. What book? I never read the books any more, but I still go to the meetings. Nice to get out for the evening. They serve nibbles and wine. Nothing stops me from joining the conversation anyway, whether I read the book or not :) We're a very informal group!
So I searched the lists and came up with Chicken Francese, from Sol, of Memories in the Baking. Her recipes are always fantastic. Her blog is delicious! This one has been on my to try list for a long time, when she first posted it at the GW Cooking Forum, and then CindyMac mentioned it again on a different forum! So we gave it a try! We loved it. What's not to like? Lemon and chicken, to me, a perfect combination.This one is not too eggy, like you find at some places. Very light and very good! I forgot to add the butter. It was still good. But butter makes it better, I bet! I can't say that ten times fast :)
Source: posted the GW Cooking Forum Marysol (Memories in the Baking)
3-4 boneless, skinless chicken breasts (I used thin-sliced cutlets)
2 heaping tablespoons grated Pecorino Romano
1/4 cup finely chopped parsley
1 large egg, well beaten
Flour for dredging
1/4 cup olive oil
1/4 cup dry white wine
1 cup chicken broth
6 thin slices of lemon
2 tablespoons cold butter
Pound the breasts to 1/4-inch thick. Season well with salt and pepper.
Combine the cheese, 2 tablespoons of parsley, and the beaten egg in a shallow bowl. Place the flour on a wide plate. Dip the cutlets in the egg mix, letting the excess drip off. Place each cutlet in the flour and coat lightly, then place in single layer on plate.
Heat olive oil in a large skillet over medium high heat. Saute cutlets for about 2 minutes per side. Don’t overcook. Remove from pan and keep warm in single layer.
Return the pan to high heat. Add the wine and reduce to 2 tablespoons. Next add the broth and lemon slices. Keep boiling the sauce until it’s reduced to about 1/2 cup. Turn heat to very low. Add the butter and swirl till sauce is thickened. Taste for seasoning. Place cutlets back in pan, turning to coat with the sauce. Sprinkle with the remaining parsley and serve.