Dreamy Chicken Francese Recipes

Steps:

• Stir beaten eggs and Parmigiano-Reggiano cheese together in a shallow bowl. Stir flour, salt, and pepper together in a separate bowl. Dredge cutlets in the seasoned flour.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat butter and oil in a 12-inch skillet over medium-high heat. Swirl the skillet once the butter has melted to combine butter and oil. Add lemon slices and cook, topped with a splatter screen, for 2 minutes per side.
• Dip floured chicken cutlets into the egg mixture and cook in the same skillet, about 4 minutes per side. Be careful not to disturb the cutlets as they brown. Remove browned cutlets to a rack and keep warm. Add garlic and cook about 30 seconds. Pour in chicken broth, wine, and lemon juice. Bring to a boil and cook until liquid has reduced to about 1/3 cup, stirring occasionally, about 5 minutes.
• Remove skillet from heat and cool sauce slightly, about 2 minutes. Gradually add half-and-half, stirring constantly. Season with salt and pepper. Drain linguine, reserving some of the cooking water.
• Place skillet back on low heat. If the sauce is too thick, add cooking liquid from the pasta, 1 tablespoon at a time, until thinned to your desired consistency. If the sauce is too thin, create a paste from the leftover flour and about 1 tablespoon of olive oil. Quickly stir or whisk the paste into the sauce and allow to cook to desired consistency.
• Return chicken pieces and lemon slices to the sauce to warm through, about 2 minutes.
• Serve each cutlet with two lemon slices and sauce over hot, cooked linguine. Garnish with fresh parsley.

Steps:

• 1. Heat oven to 375 degrees. Season chicken with 1/2 of the seasoned salt and poultry seasoning. In an oven proof skillet, brown chicken breasts in butter and olive oil. Remove from pan and set aside.
• 2. Add diced onion, celery and peppers to the same skillet (do not drain). Saute 2-3 minutes till tender. Add garlic and mushrooms. Saute 2 mins. more.
• 3. Sprinkle flour over the veggies in the skillet and saute 2-3 mins. Add wine to deglaze pan. Add chicken broth and simmer on med low heat till mixture starts to thicken and gets bubbly. Stir in 1/2 & 1/2 and sour cream. Simmer a few mins then add curry powder, remaining poultry seasoning and remaining seasoned salt to taste. Stir in rice and broccoli and half of the cheese. Remove from heat.
• 4. Place chicken back into skillet and turn to coat with sauce. Bake for 25-30 minutes. Top with remaining cheese right out of the oven.