Chicken French With Escarole
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2
Eggs2 tbsps
Grated Parmesan Cheese1 tbsp
Parsley (chopped fresh)1 cup
Flour2 tbsps
Oil1 cup
Butter2 cloves
Garlic (minced)1 cup
Sherry1 cup
WaterDirections:
1
Beat eggs, Parmesan cheese, and parsley together in a shallow bowl
2
Place flour in a separate shallow bowl
3
Gently press chicken breast halves into flour to coat and shake off any excess flour
4
Dip chicken into egg mixture
5
Heat oil in a large skillet over medium-high heat
6
Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side
7
Remove chicken from skillet and reduce heat to medium
8
Stir butter and garlic into hot skillet
9
Cook and stir until garlic is fragrant and soft, 3 to 5 minutes
10
Return chicken breasts to the skillet and drizzle lemon juice over the chicken
11
Pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture
12
Simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes
13
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
14
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer
15
Bring water to a boil
16
Add escarole, cover, and steam until tender, 2 to 4 minutes
17
Serve escarole topped with chicken and pan sauce