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"Almost 20 years ago, I wrote a deviled chicken francese recipe for Food Network. Recently, a friend had a francese with pickled hot cherry peppers on top and some melted mozzarella to boot. Decades later, here we go again." —Rach
John created this "jazzed up" Amaretto Sour to go with the dish, which Rach likes to serve with a simply dressed arugula salad or sauteed broccoli rabe.
Ingredients
- 1 cup flour
- About ½ cup grated Parmigiano or pecorino cheese
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 8 boneless, skinless chicken breast cutlets, halved horizontally
- Salt and pepper
- 3 eggs
- 1 tablespoon Dijon mustard
- About 3 tablespoons milk
- A thin layer of olive oil, about 1/3 cup
- 4 tablespoons butter
- Juice of 1 lemon
- ½ cup white wine
- ½ cup chicken bone broth
- 1 ball fresh mozzarella, very thinly sliced
- 1 cup pickled hot peppers
Suggestion to Serve:
- Arugula dressed with lemon and oil or sauteed broccoli rabe for a green side
Yield
Serves: 4
Preparation
Preheat broiler.
In a shallow dish, mix together flour, grated cheese and granulated garlic and onion.
Season the chicken with salt and pepper and dredge in the flour mixture.
Whisk up eggs, mustard and milk.
Coat floured chicken in egg until thoroughly coated, then place on a transfer platter while the skillet heats up.
Heat oil and 1 tablespoon of the butter in a shallow skillet over medium-high heat.
Cook the coated chicken in 2 batches until puffed and browned on each side. Remove to a warm platter.
Add juice of 1 lemon and wine to pan and swirl, then add broth. Add the remaining 3 tablespoons butter to pan and swirl to melt. Cook until the pan sauce has thickened slightly, then add chicken back to pan, top with mozzarella and bubble and brown under broiler. Top chicken with pickled peppers and serve with greens of choice.