Chicken Francese

This is an Italian classic that only requires the proper combination of simple ingredients for an outstanding result. You do not need gimmicky add-ons to make your food tasty. We often forget how certain recipes should taste because we tend to eat food prepared with things we don’t need. This specific recipe serves two people, so feel free to adjust it to the amount of people in your household or visiting. The sauce is lemony, and the chicken is juicy and flavorful, as it should be!

Ingredients:

2 very thin chicken cutlets
2 lemons, juice of both and zest of 1/2 of one
1/2 cup of all-purpose flour (to make it gluten-free use gluten-free 1-to-1 flour or rice flour)
1/4 cup of heavy cream
1 egg
1 stick of butter
10 fresh sage leaves (Get them, it's worth it!)
1/8 teaspoon of ground oregano
Salt and pepper

Preparation:

1. Place the AP flour in a large deep dish with the oregano, some salt and some pepper. Mix well and set aside.

2. To another large deep dish add the egg and the heavy cream with a pinch of salt and mix well, then set aside.

3. Place a large non-stick pan on your stove over medium-high heat.

4. Coat the chicken cutlets with the egg mixture, then with the flour mixture, then repeat once more - egg mixture to flour mixture.

5. Place the coated cutlets in the non-stick pan and cook for 2 to 3 minutes on each side. I prefer to use non-stick because then I do not need to use any additional grease. If you do not own a non-stick pan, use a regular sauté pan and add some butter to prevent the chicken from sticking. Remove the cutlets from the pan into a plate and set aside.

6. To the same non-stick pan, add the stick of butter and lower the heat to medium. Once the butter has completely melted, add the sage leaves and immediately whisk in a pitch of salt, the lemon juice and zest. Allow to cook for about a minute.

7. Add the chicken cutlets to the pan. Let the chicken cutlets cook on each side for about 2 minutes.

If you are serving this the traditional way, with pasta, after the last step take out the chicken and add the al dente pasta of your choice to the sauce, mixing to ensure pasta is coated. Serve hot.