Chicken Fina Francata

Ingredients

  • 1/3 c Fresh Italian Parsley, chopped fine
  • ¼ c Butter, cut into 4 slices
  • ¼ c Capers, rinsed
  • 2 c Low Sodium Chicken Broth
  • 1 T Lemon Zest
  • 1/3 c Lemon Juice
  • For the Sauce:
  • + 7 more ingredients
    • ¼ c Extra Virgin Olive Oil
    • 6 T Butter
    • 4 large Eggs
    • 1 t Freshly Ground Pepper
    • 1 t Salt
    • Flour for Dredging and Rolling the Butter In, about 2 cups
    • 6 Skinless Boneless Chicken Breasts, cut in half to make 12 cutlets

1. Heat the oven to 175 degrees for keeping the chicken warm. Line a large rimmed cookie sheet with foil. 2. Cut, trim and pound the chicken cutlets to 1/4" thickness. Set on the lined cookie sheet piled on one side. 3. To 9" pie dish, combine the flour, salt and pepper. In another 9" pie dish b...

View full recipe at Relish

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