A delicious recipe for Chicken Francese, featuring tender chicken thighs coated in a seasoned flour and egg wash, cooked to perfection and served with a flavorful garlic wine sauce over pasta.
1: Using a mallet, pound your chicken thighs to slightly flatten them.
2: Coat your chicken thighs in flour and then in your egg wash.
3: In a saucepan, melt 1/2 stick of butter and 2 tablespoons of olive oil.
4: Cook your chicken thighs in the melted butter and olive oil for approximately 3 minutes on each side.
5: Remove the chicken and set aside.
6: In the same saucepan, add 4 cloves of sliced garlic, 1 cup of wine, 1 cup of chicken broth, juice from 1 lemon, and 2 tablespoons of butter.
7: Add the cornstarch slurry (1/4 cup water + 2 tablespoons cornstarch) and chopped parsley.
8: Stir and cook the mixture until it thickens.
9: Once thickened, add the chicken back into the sauce and top with more parsley.
10: Serve over angel hair pasta with a sprinkle of red pepper flakes.
