Chicken French With Escarole

Ingredients

• Servings: 4
• 2 eggs
• 2 tablespoons grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 cup flour
• 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
• 2 tablespoons oil
• 1/4 cup butter
• 2 cloves garlic, minced
• 2 lemons, juiced
• 1 cup sherry
• 1/2 cup water
• 1 cube chicken bouillon
• 1 head escarole, rinsed and torn

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• beat eggs, parmesan cheese, and parsley together in a shallow bowl. place flour in a separate shallow bowl.
• gently press chicken breast halves into flour to coat and shake off any excess flour. dip chicken into egg mixture.
• heat oil in a large skillet over medium-high heat. cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. remove chicken from skillet and reduce heat to medium.
• stir butter and garlic into hot skillet. cook and stir until garlic is fragrant and soft, 3 to 5 minutes. return chicken breasts to the skillet and drizzle lemon juice over the chicken.
• pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture. simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add escarole, cover, and steam until tender, 2 to 4 minutes. serve escarole topped with chicken and pan sauce.