Chicken Francese with Ziti

Chicken Francese with Ziti

4 to 6 thin-sliced chicken breasts
Salt and pepper
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon paprika
6 tablespoons salted butter, cut into 1 tablespoon slices
2 large eggs
1/4 cup grated good-quality Parmesan cheese
3 lemons, juice from 1/2 of a lemon, 2 sliced
1/4 cup olive oil
3 to 4 cloves garlic, minced
1 cup white wine
2 cups chicken broth
1 lb. ziti pasta, cooked according to package instructions, drain and set aside

Season chicken cutlets with salt and pepper on both sides.
Place flour in a shallow bowl. Add the garlic powder and paprika to the flour. Dredge the butter slices in the flour and set aside.
In another shallow bowl, beat the eggs and add the Parmesan cheese and lemon juice.
Heat the olive oil over medium to medium-high heat. You will have to cook the chicken cutlets in batches. Dredge 2 pieces of chicken in flour then coat in egg batter and saute to deep golden, 2-3 minutes on each side. Repeat with each batch, removing browned chicken to plate.
Add sliced lemon to the pan, allowing to brown on both sides. Add the garlic to pan and cook for 1 minute. Deglaze the pan the white wine. Add the stock and bring to a slight boil. Add the reserved flour-coated butter and swirl in pan to form sauce. Add the chicken back into pan for about 5 to 7 minutes to combine the flavors. Serve over ziti.

Footnotes - You can make this using veal or pork cutlets, tilapia or shrimp...all delicious.

Recipe adapted from Rachael Ray.......and my mom.

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