When I still lived at home in Pennsylvania with my Mom, she made this recipe almost every week. She says that she adapted it from a magazine years ago and when I asked her for the recipe, she didn’t give measurements because she usually eyeballs it. This is probably one of my all time favorite recipes and I can’t believe I haven’t posted about it yet! I even used to have her pack up Tupperware containers with it and I’d take it back to my college apartment with me and freeze it. By the way, that’s a good tip – make a huge batch, freeze it individually, and take it out to defrost for a few hours before plopping it in a pan with some olive oil. Super easy!
Mom’s Healthy Chicken Francaise
I measured what I used since my Mom’s recipe never had any exact measurements. I also added mushrooms to the recipe, which were not part of the original one. The ratio of white wine to lemon is really to your taste. I used more lemon. This is why I listed 1/4 – 1/3 cup for each. You just want to make sure there is enough liquid in the pan so that it sort of forms a sauce.
- 1 lb. chicken breast, thinly sliced or pounded
- 1/3 cup italian style bread crumbs
- 1/4 cup grated parmesan or romano cheese + more for topping
- fresh ground black pepper, optional
- 1 egg + 2 egg whites (or 4 egg whites, if you prefer)
- 1/3 cup scallions, chopped
- 4 garlic cloves, chopped or pressed (see below)
- 2 tbsp. olive oil, divided + more if needed
- 1/4 – 1/3 cup white cooking wine
- 1/4 – 1/3 cup lemon juice, fresh squeezed (about 3-4 lemons depending on size)
- 1 cup sliced mushrooms, optional
- Unless you bought thinly sliced chicken breasts, you’ll have to cut the breasts thinner or pound them down and cut into smaller pieces.
- Whisk the eggs in a bowl and set aside.
- Combine the breadcrumbs and parmesan cheese on a large plate and set aside. You can add some ground black pepper to this as well. I added about a 1/2 tsp.
- Add 1 tbsp. olive oil to a large pan or skillet on medium heat. Add the scallions and garlic. Let it soften, being carful not to burn the garlic. Add more olive oil if it seems to be drying up.
- Take your chicken pieces, dip them in the whisked egg, then in the breadcrumb & cheese mixture. Make sure they are covered in breadcrumbs before placing them in the pan.
- Add the mushrooms if you choose to use them and let them cook in the oil while the chicken browns. Again, add more olive oil if it seems to be drying up.
- Flip the chicken when it begins to brown.
- When both sides are slightly browned, add the cooking wine and lemon juice. Keep it on medium heat until it begins to bubble (boil) a bit.
- Turn it to medium – low heat and cover for 10 to 15 minutes or until fragrant and chicken is cooked through. Add more olive oil, white wine, or lemon if it starts to dry up. You are going to want extra liquid in the pan when it’s finished cooking! Especially if you are serving it over pasta or rice, like I did!
See, lots of extra liquid/sauce makes it even tastier!
I served it over spiral brown rice noodles, but any type of pasta in any shape will work just fine. I’d probably choose whole wheat angel hair but I didn’t have any on hand. Serve with lemon wedges to squeeze over the chicken.
Two Awesome Garlic Gadgets
This recipe was made easy by two garlic gadgets. One was given to me by my mom: the e-z-rol garlic peeler.
I can’t even tell you how old this thing is, but it works like magic! Put an unpeeled garlic clove inside.
Roll it around for 15 seconds or so.
The garlic comes out unpeeled and the peels stay inside the roll. Just rinse it with water and they come right out.
Next, I use the garlic press.
It’s pretty self explanatory. You just put the clove in and squeeze. It comes out through those small holes and you can just squeeze it right into the pan. No cutting or chopping involved! Plus, it’s easy to clean as well.
After enjoying a dinner that reminded me of my mother, I opened a package that she sent me.
Since I didn’t make it home for Easter, she said she didn’t want to miss a year of giving me candy. Of course, she knows peeps were always my favorite, as well as the best peanut butter chiffons EVER from a local chocolate shop! Shanna knows how good they are, right!?
She sent the milk & dark chocolate mixed box. Dinner AND sweets that brought me back home to PA. Thanks Mom!
Okay, now for something random. PB&J vodka exists. That is all.
- What is your favorite recipe that was passed down to you or reminds you home?