Mario’s Seawall Italian Restaurant's Chicken Française
Chicken Française is a lemony one-pan dish made popular in upstate New York. This simple version comes from Mario’s Seawall Italian Restaurant in Galveston. Here, brothers Johnny and Joey Smecca serve classic New York–style Italian cuisine with an ocean view.
Ingredients
- 4 large eggs
- ¼ cup finely chopped fresh parsley leaves
- Kosher salt and pepper
- 4 cups all-purpose flour
- 1 Tablespoon finely chopped fresh thyme leaves
- 4 boneless, skinless chicken breasts
- ½ cup butter or olive oil
- ¼ cup dry white wine
- 1 quart chicken stock or low-sodium broth (4 cups)
- 1 lemon (one half juiced and the other half thinly sliced)
- Cooked angel-hair pasta (for serving)
- Sautéed green beans (for serving)
Instructions
- In a baking dish or shallow bowl, beat the eggs with the parsley and season with salt and pepper. In another shallow bowl, mix the flour with the thyme. Season with salt and pepper.
- Season the chicken with salt and pepper. Dredge the breasts in flour first, shaking off any excess, then dip in the egg wash. Transfer to a plate.
- In a large skillet, melt the butter, or warm the olive oil if using, over moderate heat. Add the chicken and cook over moderate heat, turning once, until golden brown and cooked through, about 3 minutes on each side. Transfer to a plate.
- Add the white wine to pan to the pan and cook until reduced, then add the chicken stock and lemon juice. Season with salt and pepper.
- Remove chicken and reduce sauce. Replace chicken in pan and simmer.
- Serve over angel-hair pasta with a side of sautéed green beans. Garnish with sliced lemon.
Notes
Recipe courtesy of Mario's Seawall Italian Restaurant in Galveston.
Photo credit: Yelp.
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