One of my favorite dishes is Chicken Picatta. This dish is almost identical. It has a little more lemon flavor. Wine is included and capers have been excluded. Bottom line? It's delish!
The other day I asked my friends on Facebook who their favorite celebrity chef is. The goal was to cook a recipe from the chef that was mentioned the most. The snafu? No one mentioned the same chef. Now I have to cook something from each of them. Tyler Florence was mentioned first...so here is Tyler Florence's Chicken Francese
4 boneless, skinless chicken breasts pounded thin, to about the size of your hand
1 cup of all purpose flour
Salt and pepper
3 TB water
1/4 extra virgin olive oil
1/2 lemon, sliced into rounds
1/2 cup dry white wine
1 cup chicken broth
juice from 1/2 lemon
2 TB butter
1/4 cup flat-leaf parsley, chopped
In 2 wide shallow bowls (I often use pie tins) combine the flour and a good amount of salt in pepper in one, and the eggs and water in another. (save the flour)
Heat the oil in a skillet over medium high heat.
Dredge the chicken in the flour and dip into the egg. Fry the chicken for about 2 minutes on each side until golden brown. Remove from pan and set aside.