Chicken Francese (& Parmesan-Asparagus Risotto)


I made this very simple and delicious meal for my mom, and while I wont be divulging my risotto recipe just yet, Chicken Francese is a perfect dish whether for date night or for a tuesday night pick me up. It can be served over pasta, and modifying the quantity is easy.

Flour (season with salt & pepper!)
Eggs, beaten
Chicken Cutlets, Boneless, Skinless and Thin
Lemons: 1 lemon sliced, 2 juiced
Pinot Grigio or other white wine (optional)
Chicken Stock
Parsley, chopped

Salt & (white) Pepper
Oil (canola is fine)

To Make
Heat oil in a sauté pan
Dredge the Chicken Cutlets in seasoned flower, and then dip in eggs
reduce heat to medium, and cook chicken until golden, about 5 minutes on each side
remove chicken, and hold in aluminum foil while you make the sauce
In the remaining oil, place slices on sauté pan, and cook until fragrant, hold on top of chicken cutlets in aluminum foil
deglaze with wine and/or chicken stock (3/4 cup white wine & 1 3/4 cup stock, for 2 1/2 cups of liquid total), bring to a simmer and reduce by 3/4
Remove from heat and stir in 1/2 a stick of butter, and lemon juice
Serve sauce over chicken, and sprinkle chopped parsley on top.

*Recommended wine pairings: Pinot Grigio, Pouilly-Fuisse, Sauvignon Blanc, or Champagne*



The Couture Cook (Book)

I keep getting asked to put my recipes together, so I couldn’t think of any better way to so this!

After a lot of debating (mostly with myself), tons of recommendations from friends and family, and all the support in the world, I’ve started writing my first cook book.