chicken francese

Here is the Silipino's favorite recipe. My husband absolutely loves this dish. It was one of the first meals I'd ever cooked for him when we were dating. Even Belle loved this tonight :) I hope you do too? Note that the total time spent on making this dish varies as there are a lot of steps, but I've made it many times and can usually make 2 lbs. of chicken within an hour, baked. This is also a quicker way to make the chicken (keeping in mind-using a plastic container), pleasing kids' that are hungry and ready to eat :)

Chicken Francese Recipe
Servings: 4   Prep: 10 minutes    Total: 1 hour 15 minutes

What you need:
1/2 cup of lemon juice
1 cup of white wine
1 cup of butter or margarine
2 tbsp. of garlic spice
2 eggs
approx. 1 cup of Italian bread crumbs
1 lb. of Boneless Chicken Thighs or Tenders
1/2 cup of pure Canola Oil
(ingredients are doubled when you add another pound of chicken)

Directions:
**Preheat oven to 350 degrees (ahead of time)
1. PLACE the lemon juice, white wine, butter and garlic in a small pot and bring to a simmer (lowest heat) on the stovetop, stirring occasionally.
2. MIX the eggs into a small bowl and cut the chicken into square/small pieces (I find it easier to cut if the chicken in semi-frozen), then place the pieces into the egg mixture, stir the egg and chicken together. Let sit for a few minutes, giving the egg some time to 'gel' with the chicken (I find that the egg sticks to the chicken better to allow the breadcrumbs to coat the chicken)
3. COAT the chicken pieces in the bread crumbs. I do this by placing the cup of bread crumbs in a large plastic container and placing the chicken pieces in the container. Place the lid on the container and 'shake and bake'- so-to-speak.
4. FRY the coated chicken pieces on the stovetop with the Canola oil over medium heat. Frying and coating each side as they turn to a light brown color.
Note: you will have to coat and fry in batches
5. POUR the liquid ingrediants (that are simmering on the stove) over the chicken in a non-stick glass or metal pan .
6. BAKE for 30 minutes in a 350 degree oven (the oven should be heated already as you've preheated it ahead of time), Devour and enjoy!!
If you are confused by any of this please send me a message :)

Chicken Francese after baking :)

Chicken Francese over butter and herb potatos with light cheese Texas Toast :)