Heart shaped fondant potatoes

When it comes to elevating a simple potato into something elegant and unforgettable, heart- shaped fondant potatoes are a must-try. Originally a French technique, fondant potatoes are known for their crispy golden crust, rich buttery flavor, and melt-in your texture. But why settle for ordinary when you can turn them into heart-shape delights.

These easy heart-shaped fondant potatoes are the prefect way to add a little extra love to your plate- whether you’re planning a romantic dinner, a cozy meal for yourself or even a special family gathering.  The beauty  of this dish is in it’s contrast: a crispy caramelized exterior gives way to an ultra creamy interior, thanks to a slow simmer in broth and butter.

Why you ‘ll love these heart shaped fondant potatoes

Visually stunning: The heart shape makes them prefect for Valentine’s Day, anniversaries. or anytime you want to impress.

Incredible flavor: The slow cooking process infuses the potatoes with rich , buttery goodness with a hint of earthiness from the herbs.

Crispy and Tender: The combination of searing and braising the potatoes creates the ideal texture- crispy on the outside and melt in your mouth tender on the inside.

Not only are these heart- shaped fondant potatoes visually stunning and delicious, but they’re also  easy to make with just a handful of basic pantry ingredients. You don’t need any fancy technique  – just good potatoes, butter, broth, and a little patience. The process is easy enough for a weeknight family meal and fancy enough for Saturday night dinner with friends.

Whether you’re an experienced home cook or a beginner looking for a foolproof way to elevate your side dishes, this  heart shaped fondant potato recipe delivers a restaurant-quality result without the stress!!!

Ingredients

• 4 large russet potatoes
•  3 Tbsp. butter
•  2 Tbsp. olive oil
• 1 cup chicken or vegetable stock
• 2 smashed garlic cloves
• 2-3 sprigs thyme and rosemary
• Salt and pepper to taste

Instructions

1. Peel and cut your potatoes into 1 -1 1/2 inch tall rounds
2. Use a small heart shaped cookie cutter to cut out heart shapes from each round. Or they can be left round shape. Use a potato peeler to smooth the edges of the the potatoes
3.  Heat the oil in a skillet over medium high heat  add the potatoes in a single layer and sear until golden brown on both sides ( about 4-5 minutes pre side)
4. Add the broth, garlic, thyme and butter to the pan.
5. Reduce the heat to medium low, cover and simmer 15-20 minutes, or until the potatoes are fork tender. Or  they can be roasted in the oven in an oven proof skillet for 30 minutes in a 375-degree preheated oven.

Semolina Gnocchi  Romana recipe

This Semolina gnocchi  Romana recipe is a traditional baked semolina gnocchi dish from Rome. Unlike traditional potato – based gnocchi these gnocchi are made with semolina flour, milk, butter, eggs and pecorino cheese. The dough is cooked like a thick porridge,  spread out, then cut into rounds or squares before  being layered in a baking dish. They are then topped with melted butter and pecorino Romano cheese, and  baked until golden brown and crispy on top.

The result is a rich , creamy , slightly crispy gnocchi dish with a delicate nutty flavor from the browned butter and pecorino. Semolina gnocchi Romana is often served as a first course and pairs well with a simple salad or roasted meats. It’s a comforting rustic dish that showcases the simplicity and elegance of Italian cuisine.

Sauce Variations for this Semolina gnocchi Romana recipe

1. Truffle cream sauce: Saute minced garlic in butter, then add heavy cream, some pecorino Romano, and a drizzle of truffle oil. Simmer until thickened, then pour over the gnocchi before baking for a luxurious twist.
2. Tomato basil sauce: Make a simple  sauce by sauteing garlic in olive oil, then adding crushed San Marino tomatoes, salt and fresh basil. simmer until thick . then spoon over the baked gnocchi for a slightly tangy taste.
3. Gorgonzola Walnut Sauce: Melt gorgonzola in a pan with a splash of milk or cream, then stir in chopped toasted walnuts. Drizzle over the gnocchi before baking for a bold, creamy and nutty flavor.

Each of these variations adds a unique flavor to this classic  semolina gnocchi Romana recipe while still staying true to its rich and comforting beginnings, ENJOY!!!!

Ingredients

• 3 cups milk
• 1 cup semolina flour
• pinch of nutmeg
• 1 egg
• 1 cup grated pecorino Romano
• salt and pepper to taste
• SAUCE INGRIDENTS
• 1/2 stick melted butter
• 1/2 cup grated pecorino Romano

Instructions

1. brush a 10 x 12 baking sheet with olive oil
2. In a sauce pan over medium high heat bring milk ,salt and nutmeg to a low boil.
3. Very slowly in a steady stream add the semolina flour stirring continuedly with a wisk to avoid lumps
4. Continue cooking uncovered for 10 -15 minutes stirring frequently. The mixture will be very thick and pull away from the sides of the pan when it is ready to be removed from the fire.
5. In a small bowl  wisk the egg with the 1 cup of pecorino cheese. Add this to the semolina mixture mixing until well combined.
6. Spread the  gnocchi  mixture unto the prepared baking sheet. Use damp fingers to press the mixture smooth to a 1/4 inch thickness. Refrigerate for at least 60 minutes
7. Spread a shallow oven proof casserole dish with butter.
8. once the semolina is firm cut out circles using a 2 inch cookie  cutter or glass of the similar size.
9. Arrange the gnocchi circles overlapping each other in the prepared casserole dish.
10. Melt the remaining 1/2 stick of butter in the microwave. Pour the melted butter over the gnocchi, top with the remaining pecorino Romano, and bake in a preheated 375- degree oven  for 25-30 or until the top is golden . Sprinkle with additional cheese and chopped Italian parsley. ENJOY!!!

Sour dough  artisan bread

There’s nothing quite like the crisp crust and airy crumb of a good sourdough artisan bread, a timeless staple made with just flour , water, salt and patience. This sour dough Artisan bread recipe is the bread recipe you have been looking for easy and delicious.

My girlfriend gave me some sour dough starter, that someone gave to her, and so on. There are stories some sour dough starters can be hundreds  of years old.

A women somewhere in the United States claims her is 122 years old. I like to think my was part of ancient ancestry. The process is simple, whatever you use from the starter is replaced called “feeding the starter” with equal parts of flour and water, I use 1/2 cup of flour to 1/3  cup of water.

The starter is ready when it appears frothy with air bubbles and has a sour smell. This process takes a few hours, longer if you keep your starter in the refrigerator, I keep my on the counter top. It will also let you know when it’s hunger, it falls flat, you can revive it by feeding it.

Not all of us are so lucky to have sour dough starter passed down to us from our bread baking friends. Thankfully, making mother sourdough starter is as simple as stirring together equal parts of flour and water and letting it sit. no expensive heirloom starters, or mysterious rituals required. To make the mother starter use the same process as” feeding the starter”.

I was looking for a artisan bread recipe that tasted and looked like the bread I bought at the local bakery, well I think I found it.

Things to know about this sour dough  artisan bread recipe

If you don’t have access to a sour dough starter. Here’s how to make your own starter. In a clean jar mix 1 cup wheat flour or unbleached white flour with 1/2 cup of water.  After the second day, discard half of the starter ( about 1/2 cup) feed with  fresh 1/2 cup flour and 1/4 cup water and mix well. The starter is ready to use when bubbles form and a tangy yeasty aroma develops and doubles in size. If you want to skip the whole sourdough starter process you can substitute the starter with 2 teaspoons of dry yeast and following the same instructions.

The recipe calls to bake it in a dutch oven, covered the first 30 minutes, uncovered 20 minutes and on the grate the last 10 minutes,

I found the crust too hard when I took it out pan the last 10 minutes so I left it in the dutch oven the whole 30 minutes uncovered.

After  many failed attempts experimenting with different flour combinations,  I like equal parts of whole wheat and white flour.

Something else I learned in my failed attempts at bread making, more isn’t always better, meaning don’t  over knead the dough. like I did, wondering why the bread was heavy well that’s why!!!

I have used the same recipe adjusting the water and flour ratio to make focaccia, pizzas, and flat breads.

Ingredients

1/4 cup sourdough starter

2 cups warm water

4 cups flour

1 tablespoon salt

Instructions

Preheat your oven to 450- degrees

1. Whisk warm water and sour dough starter

2.  Add flour and salt

3. Knead dough lightly on floured board

4. Form into circle place in a covered bowl.

5. Let raise 8 to 10 hours or over night

The second raise

6. After the dough is almost doubled knead lightly to form a disk

7. Return to bowl cover dust with flour

8. Let raise for 1 hour

9. Transfer dough to covered Dutch oven with the tip of a sharp knife score bread with X

10. Bake covered for 30 minutes

11. Uncover cook 30 minutes longer

Cool sightly before slicing. ENJOY!!!

Italian roasted lemon chicken dinner

There’s something truly comforting about a classic Italian   roasted lemon chicken dinner. With it’s golden, crispy skin, juicy meat, and bright citrus aroma, this dish is a staple in Italian kitchens.

This dish holds a special place in my heart because it was the first meal I learned how to cook. I still remember nervously following my mothers instructions, carefully seasoning the chicken and peeking into the oven every few minutes to make sure I wasn’t burning it. But when I finally pulled it out, golden and fragrant, I felt an immense sense of pride – like I had mastered a little piece of tradition. What makes this Italian – inspired roasted chicken recipe stand out is how easy it is to make. A handful of quality ingredients come together effortlessly to create a meal that tastes and looks like it took hours to prepare. Add some cut potatoes and you have a complete meal that can be on your table in less than 1 hour.

Here’s why this Italian roasted lemon chicken dinner is so easy

This Italian roasted lemon chicken dinner is incredibly easy to make because it requires minimal prep, simple ingredients and a hands – free cooking method. The seasoning is as straightforward as mixing olive oil. lemon juice. garlic and herbs, then rubbing it into the  chicken.  There’s no complicated  marinating or advanced techniques- just a few minutes of prep and the oven does the rest.

Adding potatoes to this Italian roasted chicken dinner makes it a complete meal with minimal effort. As the chicken roast , the potatoes absorbs all the deliciousness of the pan juices. You can also add additional vegetables like carrots, zucchini or what ever fits your taste for an additional nutritional boost. To make this Italian roasted lemon chicken dinner even more easy use a ready-cut chicken. You can also customize this recipe by using more parts of the chicken you like and less of the chicken pieces you don’t.

Serve this roasted lemon chicken dinner recipe with a simple green salad and you have a perfectly well- rounded Italian – inspired that feels special yet effortless. Plus everything cooks in one pan , making cleanup a breeze!!!ENJOY!!!

Ingredients

• 1 whole chicken cut into sections
• 6 medium potatoes peeled and cut into equal cut medium dice
• 3-4 gloves of garlic
• 1 sliced lemon
• juice from 1 lemon
• 2 Tbsp. olive oil
• 1 Tbsp. each onion, garlic and paprika powder
• 2-3 sprigs rosemary
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400-degrees
2. Prepare your chicken if using a whole chicken cut into sections . Then wash and pat dry.
3. Add the cut chicken to a bowl drizzle with the olive oil, lemon juice, season with the garlic, onion, paprika powder, salt and pepper
4. Transfer the chicken to an oven proof casserole dish.
5. Now prepare the potatoes in the same way as the chicken. Peel, wash them and pat dry. Add them to a bowl and season them with the same spices you used to season the chicken.
6. Transfer the potatoes next to the chicken.
7. Add the lemon slices, garlic gloves and rosemary sprigs
8. Bake in the preheated oven for 30-35 minutes or until the chicken is golden brown and cooked all the way through and the potatoes are fork tender.
9. Plate the chicken and potatoes pour the pan sauce over them. Top with freshy chopped Italian parsley. Serve with additional fresh lemon slices. ENJOY!!!!

Easy zuppa Toscana recipe

This easy zuppa Toscana recipe, is a delicious and hearty soup comes from the picturesque region of Tuscany. Known for it’s robust flavors and comforting qualities, this soup combines rich Italian sausage with the goodness of spinach and starchy potatoes simmered in a creamy broth.

Over the years Zuppa Toscana has crossed borders and gained popularity in the United States, thanks to its introduction by Italian – American restaurants. The version most Americans are familiar with is served by a well-known Italian- inspired restaurant chain, which has sparked many home -cooked version of this soup recipe. From adding personal twist to meeting dietary preferences, this beloved soup has many variations, making it a versatile and loved dish in many households.

Variations for this easy zuppa Toscana recipe

1.The original zuppa Toscana recipe uses kale . I used spinach for personal taste and easy excess. Use kale if it fits your taste.

2. You can lighten  this soup by using turkey or chicken sausage instead of pork and swap  the heavy cream for half-and – half or milk.

3. Replace the potatoes with pillowy gnocchi for a different twist.

4. Substitute potatoes with farro or barley for a Tuscan farmhouse feel. Or make it keto friendly by replacing the potatoes with cauliflower.

Easy zuppa Toscana is a versatile and comforting dish that can be easily adapted to meet different tastes and dietary needs. Whether you keep it classic . lighten it up, add a spicy kick, or swap ingredients like gnocchi or farro, there’s a version for everyone. Try experimenting with different ingredients and let me know which version becomes your favorite. ENJOY!!!

Ingredients

• 1 lb. Italian sausage ( mild or spicy
• 1 cup diced pancetta
• 1 cup each chopped onion + celery + carrots
• 1Tbsp. minced gar
• 4 cups chicken stock
• 1 cup heavy cream
• 3 cups diced potatoes
• 1 Tbsp. red pepper flakes
• 4 cups spinach
• 1 cup grated parmesan
• salt and pepper to taste

Instructions

1. In a stock pot or Dutch oven in 2 Tbsp. of olive oil cook the sausage  and pancetta until brown. Remove excess grease
2.  Then add the onion, celery, carrots and garlic cook until soft and translucent
3. Add the potatoes and cook until the potatoes are soft. About 10 minutes.
4. Then add in the spinach and parmesan cheese and cook 5 minutes longer.
5. Ladle into soup bowls, top with additional parmesan cheese. ENJOY!!!

Easy homemade meat stromboli

This easy homemade meat Stromboli is the ultimate Italian – American comfort food, with layers of delicious savory deli meats, gooey melted cheese, and my easy marinara all wrapped in a golden, crispy crust. It’s the perfect dish for gathering or a delicious addition to your game day appetizer table.

This recipe has many variations swap out the meats, add vegetables, Mama”s meatballs, or experiment with different cheeses to suit your taste. Served with more marinara for dipping, it’s a guaranteed crowd pleaser, whether at potlucks, dinner at home or game night. Easy to and full of flavor, Stromboli is a a timeless classic everyone likes.

Filling ideas for this Easy homemade meat stromboli

Classic Italian: Pepperoni , mozzarella and marinara sauce for a traditional pizza – inspired stromboli

Vegetarian: Spinach, roasted red peppers, olives  and feta for a vegetarian option

Caprese: Fresh diced tomatoes, mozzarella, and  basil for a light summery stromboli

Buffalo chicken : Shredded cooked chicken tossed in Buffalo sauce, blue cheese, minced celery and carrots for a spicy kick

Stromboli for breakfast: Scrambled eggs, cooked sausage or bacon, sharp cheddar cheese for a delicious breakfast- inspired stromboli.

Making homemade stromboli is easier than you think, and the results are well worth it. Plus, you can customize it with your favorite fillings.  You can use my homemade overnight pizza dough and my easy homemade marinara sauce for an authentic made-from scratch experience, or opt for store-bought for a quicker option- either way it will be delicious. ENJOY!!!

Ingredients

• 1 lb. my overnight pizza dough or your favorite store – bought
• 2 cups
• my easy marinara sauce or your favorite store-bought
• 6 slices of prosciutto
• 10 slices Italian salami
• 8 slices provolone cheese
• 1 cup shredded mozzarella cheese
• 2 Tbsp. chopped Italian parsley

Instructions

1. Preheat your oven to 400-degrees . Line a baking sheet with parchment paper
2. Stretch the pizza dough to a 12 inch even thickness  diameter (about 1/3 inch thickness )
3. Start half of the marinara sauce on the dough, leaving a border around the edges bare.
4. Begin to layer the meat starting with the prosciutto then the salami
5. Add the cheeses on top of the meats . Sprinkle with the Italian parsley
6. Roll the crust tightly, sealing  the seam and pinching the ends together.
7. Score the top of the stromboli to allow the steam to escape during cooking. Brush with extra virgin olive oil sprinkle with grated parmesan
8. Bake for 15-20 minutes or until the crust is golden brown. ENJOY!!!

Bone-in porkchops picatta

Perfectly cooked and juicy bone-in porkchops picatta in less than 30 minutes.  Only 5 minutes of prep and 15 minutes of cook time start to finish to make the best restaurant quality porkchops at home.

For these pan seared chops I am using 1-11/2 inch thick bone-in  porkchops and pounding them thin. Thinner porkchops can be used you can skip this step. You can also use boneless porkchops. Although for me I find bone -in anything is much more flavorful.

It’s a one pan recipe that’s ready in less than 30 minutes and has the most flavorful porkchops with the most delicious picatta sauce.

Why you will love this bone-in porkchop picatta recipe

Bone-in  porkchop piccata is a delicious recipe. It combines the rich, juicy flavor of bone-in porkchops with the bright, zesty buttery lemon-caper sauce that defines a classic piccata.

The bone-in adds extra flavor and helps keep the meat tender and moist.  The tang from the lemon and briny capers balances the savory richness of the pork, while white wine and butter brings everything together in a luscious sauce.

This bone-in porkchop piccata is a restaurant quality dish that’s surprisingly easy to make at home, making it an ideal recipe  for both weeknight family dinners and fancy enough for special occasions. Plus, it pairs deliciously with simple sides like roasted potatoes, sauteed greens or creamy polenta. ENJOY!!

If you make this recipe please leave me a comment on your experience with this bone-in porkchop picatta recipe. I love hearing from you, and it helps others. THANKS!!!

Ingredients

• 4 bone -in porkchops
• 2 eggs
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped Italian parsley
• 2 Tbsp. olive oil
• 3 Tbsp. butter
• 1/2  cup white wine
• 1 cup chicken broth
• juice from 1 lemon
• 1/2 cup drained capers
• salt and pepper to taste

Instructions

1. Start by pounding the porkchops thin then salt and pepper to taste
2. In a bowl mix the breadcrumbs with the grated parmesan cheese and Italian parsley
3. In another bowl add the eggs and whisk slightly
4. Dip the chops first in the egg, then in the breadcrumb mixture. Use your hands to completely cover the porkchops with  breadcrumbs
5. In a large saute pan over medium high heat add the olive oil and 1 Tbsp. of butter
6. Add the porkchops in batches to the skillet and fry until golden brown on both sides ( about 5 minutes per side). remove and set the chops aside while you make the sauce.
7. In the same pan add the remaining butter add the garlic and shallots and cook until soft and translucent.
8. Deglaze the pan with the white wine waiting until it evaporates before adding the chicken stock, lemon juice and capers. Simmer over low heat until the sauce thickens.
9. Pour the picatta sauce over the porkchops. Top with additional chopped Italian parsley. Serve with lemon slices. ENJOY!!!!

Prosciutto mozzarella chicken rolls

These prosciutto mozzarella chicken rolls are so easy and quick to make. With just a few minutes of prep time and less than 30 minutes of cook time you can have a restaurant quality dinner.

It starts with thinly pounded chicken breast filled with prosciutto and cheese then covered in my easy marinara sauce, though you can use your favorite store- bought if you prefer, then topped with freshy grated mozzarella and baked. whether served with a side of pasta , roasted vegetables, or a crisp green salad, these chicken rolls make an elegant yet easy meal that’s perfect for weeknights or special occasions.

How to make this prosciutto mozzarella chicken roll recipe easy

These prosciutto and mozzarella chicken rolls are perfect for meal prep, making them a great option for busy weeknights or entertaining guest. You can assemble them in advance by pounding the chicken, layering the prosciutto and mozzarella, rolling them up , and securing them with tooth picks or kitchen twine . Once assembled, they can be stored in an covered container in the refrigerator for up to 24 hours before cooking.

If your planning further ahead, these chicken rolls can also be frozen before baking. Simple wrap each roll tightly in plastic wrap  and place them in a freezer-safe bag. When you’re ready to cook , thaw them overnight in the refrigerator and proceed with baking. This method is especially convenient for meal planning, as you can prepare a batch in advance and have a delicious, homemade meal with minimal effort. Whether fresh or frozen these prosciutto mozzarella chicken rolls deliver a restaurant- quality meal with hardly any last- minute work,

Ingredients

• 4 boneless skinless chicken breast
• 4 cups my easy marinara sauce
• 4 slices prosciutto
• 2 cups freshly grated mozzarella
• 1/2 cup grated parmesan
• 1/2 cup chopped Italian parsley

Instructions

1. Heat your oven to 375-degrees
2. Start by washing the chicken and pat dry.  Then pound the chicken breast until thin salt and pepper to taste
3. Lay one slice of prosciutto on each breast, divide half the mozzarella among the  four breast, top with Italian parsley
4. Roll the chicken breast jelly roll style. Secure with toothpicks
   1. line an oven proof casserole dish with half of the marinara sauce. Lay the rolled chicken breast on top. Then top the chicken with the remaining marinara sauce and the shredded mozzarella, half of the grated parmesan and bake for 25-30 minutes. Top with the remaining parmesan and  additional Italian parsley. ENJOY!!!!

Mushroom pasta alla Norcina

Mushroom pasta alla Norcina is an Italian pasta dish from the Umbrian  region of Italy. The dish traditionally combines hearty flavors of sausage, mushrooms and a rich cream sauce. There are different version, some have mushrooms or cured meats or both. The recipe is super quick and easy to make, taking almost as much time to make the sauce as it does to cook the pasta. The sauce starts out by cooking the onions, garlic, mushrooms and Italian style sausage (spicy or mild). The sausage used in norcina typically contains rosemary, and since the Italian sausage available here does not contain rosemary I add a few sprigs to the sauce. By the time the sauce is ready the pasta should be cooked and you toss the pasta with the sauce and adjust your seasonings.

The dish is hearty and delicious, showcasing the earthy , rustic flavors of Italy. It’s an ideal meal for chilly nights or when your craving Italian but want quick and easy too.

key points for this mushroom pasta alla norcina recipe

Here are a few key points to know about this mushroom pasta alla norcina recipe.

Pasta: Often make with short pasta like rigatoni or penne, but you can use any shape pasta that you prefer.

Sausage: Italian sausage typically seasoned with rosemary and fennel is crumbled and browned to add robust flavors. If you can’t find the Norcina sausage add a few sprigs of rosemary to the sauce, removed before adding the pasta.

Mushrooms: Fresh porcini mushrooms are traditional, but cremini or button mushrooms are commonly used when porcinis are unavailable.

Cream sauce: Heavy cream is combined with wine wine and stock creating a velvety sauce the coats the pasta .

Cheese: Grated pecorino Romano or parmesan cheese enhances the richness and adds a nutty, salty finish to the dish.

I hope you give this mushroom pasta alla norcina a try. Its creamy , hearty combination of sausage and mushrooms makes a perfect meal for any occasion. ENJOY!!!

Ingredients

• 1/2 lb. fusil pasta
• 1/2 lb. spicy Italian sausage crumbles
• 2 cups sliced mushrooms
• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 1 Tbsp. minced garlic
• 1 cup white wine
• 1 cup chicken stock
• 1 cup heavy cream
• 1 cup grated parmesan
• salt and pepper to taste

Instructions

1. Start by cooking your pasta el dente. While the pasta is cooking make the sauce
2. In a large saute pan over medium high heat in the 2 Tablespoon of olive oil cook the onion and garlic until soft and translucent. Add the mushrooms and cook until the mushrooms begin to brown . Then add the sausage crumbles cook until brown.
3. Deglaze the pan with the wine waiting until it evaporates before adding the chicken stock, pasta water and cream. Simmer until the sauce thickens. Then add in  the grated parmesan
4. Toss the pasta in this creamy sausage sauce, top with more grated parmesan and chopped Italian parsley. ENJOY!!!!

Quick and easy Chicken Francese

Quick and easy chicken Francese  is a  lightly battered pan-fried chicken breast meal with an elegant white wine lemon sauce. It’s like chicken piccata, but with a thicker sauce, more of it , no capers and lemon flavors, and a delicious crust that soaks up the sauce. Chicken Francese a lovely restaurant dish that’s easy to make at home. It’s hallmark is the light golden crust created by dredging chicken breast in flour and egg before pan -frying them to a golden perfection. Once cooked the chicken cutlets are covered in a tangy lemon sauce. This recipe is ideal for busy weeknights when you want something elegant but don’t have hours to spend in the kitchen, and it’s fancy enough for Saturday night dinner with friends.

What makes chicken Francese quick and easy is its minimal ingredients and straightforward preparation. With basic pantry ingredients, you can whip up this chicken dish in under 30 minutes. Pair it with simple sides like steamed vegetables, pasta, or a crisp salad for a complete meal. Whether you’re hosting guest or feeding your family . Chicken Francese is sure to be a hit with its bright flavors and beautiful presentation.

Tips for making Quick and easy Chicken Francese

To ensure your chicken francese turns out perfect every time, start by pounding the chicken breast to an even thickness. This helps them cook evenly and quickly. Season both sides of the chicken with salt and pepper before dredging them in flour, and be sure to shake off any excess to avoid overcoating. When dipping the chicken breast into the egg mixture, let the excess egg drip off before placing in the hot pan to achieve a delicate golden crust.

When making the lemon butter sauce, use fresh lemon juice for the best flavor- it brightens the dish and balances the richness of the butter. Deglaze the pan with the wine and scrape up all the browned bits from the bottom, that’s where the deep flavors are.

Let the sauce simmer briefly to thicken slightly  before returning the chicken back to the pan. Serve immediately, garnish with fresh Italian parsley and lemon slices, for a dish that’s as beautiful as it is delicious. ENJOY!!!

Ingredients

• 2 large skinless boneless chicken breast
• 1/2 cup flour
• 2 eggs
• 3Tbsp, olive oil
• 1 lemon thinly sliced
• lemon juice from 1 lemon
• 3 Tbsp. butter
• 2 cups chicken stock
• 1/2 cup white wine
• 1/2 cup chopped Italian parsley
• salt and pepper to taste

Instructions

1. Cut in chicken breast in half horizontally to form 4 thin breast in total
2. whisk the eggs slightly
3. Add salt and pepper to the flour
4. Coat the chicken first in the flour then in the egg
5. In a non- stick saute pan heat the oil over medium high heat
6. Cook the chicken until golden on both sides about 3 minutes per side. Then remove and set aside.  Wipe the pan clean using paper towels.
7. In the same pan melt the butter. add 2 tbsp. of flour and cook stirring for 1 minute with a wooden spoon. While stirring add in the wine waiting until it evaporates before adding in the chicken stock. lemon juice and lemon slices. Simmer for 4-5 minutes or until the sauce thickens.
8. Return the chicken to the pan just to heat through, add the parsley. Plate the chicken pour the lemon sauce over it ,garnish with more Italian parsley and lemon slices . ENJOY!!!!