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Chicken French With Escarole

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Recipe Summary Chicken French With Escarole

This chicken recipe is great with escarole and/or pasta. The lemon/wine/butter sauce can be drizzled not only on your escarole, but also the pasta. This is a family favorite.

Ingredients | James Martin French Chicken Recipes

2 eggs

2 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley

1 cup flour

4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness

2 tablespoons oil

¼ cup butter

2 cloves garlic, minced

2 lemons, juiced

1 cup sherry

½ cup water

1 cube chicken bouillon

1 head escarole, rinsed and torn

Directions

Beat eggs, Parmesan cheese, and parsley together in a shallow bowl. Place flour in a separate shallow bowl.

Gently press chicken breast halves into flour to coat and shake off any excess flour. Dip chicken into egg mixture.

Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Remove chicken from skillet and reduce heat to medium.

Stir butter and garlic into hot skillet. Cook and stir until garlic is fragrant and soft, 3 to 5 minutes. Return chicken breasts to the skillet and drizzle lemon juice over the chicken.

Pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture. Simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add escarole, cover, and steam until tender, 2 to 4 minutes. Serve escarole topped with chicken and pan sauce.

Info | James Martin French Chicken Recipes

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Chicken French With Escarole

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,