Chicken Francese

Chicken Francese


Ingredients:
1 tsp garlic powder
Kosher salt
1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
Freshly ground black pepper
3 to 4 boneless and skinless chicken breasts about 14 oz. to 16 oz. total
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Instructions:
  • First step is Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
  • And then, Cut each pounded chicken piece into halves, or thirds. Set aside.
  • And then, visit for full instruction : https://howtofeedaloon.com/chicken-francaise/



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