CHICKEN FRANCESE

I grew up on this tender, lemony chicken dish that’s a classic in Italian cooking.

It’s delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up its amazing pan sauce. —Joe Losardo,

Executive Marketing Director

Prep: 10 min. • Cook: 30 min. Makes: 4 servings

1 lb. boneless skinless chicken breasts 2 large eggs, beaten 1 cup dry bread crumbs 3 Tbsp. grated Parmesan cheese 1 tsp. dried parsley flakes

¹₂ tsp. garlic powder ¹₂ tsp. salt

¹₂ tsp. pepper

¹₃ cup olive oil

LEMON SAUCE

1 cup water

¹ ₃ cup lemon juice 2 chicken bouillon cubes

Lemon slices 1. Pound chicken breasts with a meat mallet to ¹₄-in. thickness; slice into cutlets

1¹₂ in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.

2. In large skillet, heat 2 Tbsp. oil over medium heat. Brown the chicken in batches, adding oil as needed, until golden brown, about 2-3 minutes per side. Remove; drain on paper towels.

3. For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes.

Serve with lemon slices.

Per serving: 318 cal., 19g fat (3g sat. fat), 111mg chol., 806mg sod., 10 carb. (2g sugars, 1g fiber), 27g pro.

“My mom’s chicken Francese is extra special because it actually started with my grandma—i was lucky enough to enjoy her version when I was little, then my mom put her own spin on it after Grandma passed away. Cooking homemade meals is just one of several amazing skills and qualities that they shared, and this recipe will always serve as a reminder of that.” —JOE LOSARDO