Name: Creamy Pepperoncini Chicken Francese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs thin-sliced chicken cutlets; 2 large eggs, beaten; 1.5 cups Italian breadcrumbs; 1/2 cup olive oil, for frying; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cloves garlic, minced; 1/2 cup dry white wine; 2 tbsp lemon juice; 2 cups chicken broth; 1 cup pepperoncini juice; 2 cups shredded mozzarella cheese; 8-10 whole pepperoncini peppers; 1 lb pasta, for serving; 1 tbsp fresh parsley, chopped for garnish

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Creamy Pepperoncini Chicken Francese | CookOS

Ingredients

1.5 lbs thin-sliced chicken cutlets
2 large eggs, beaten
1.5 cups Italian breadcrumbs
1/2 cup olive oil, for frying
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cloves garlic, minced
1/2 cup dry white wine
2 tbsp lemon juice
2 cups chicken broth
1 cup pepperoncini juice
2 cups shredded mozzarella cheese
8-10 whole pepperoncini peppers
1 lb pasta, for servingoptional
1 tbsp fresh parsley, chopped for garnishoptional

15 Ingredients

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Instructions

1
Set up a breading station with two shallow dishes: one with beaten eggs and one with Italian breadcrumbs.
2
Dip each chicken cutlet first in the egg wash, ensuring it's fully coated, then press it into the breadcrumbs, covering both sides completely.
3
Heat olive oil in a large skillet over medium-high heat.
4
Carefully place the breaded chicken cutlets in the hot oil. Fry for 2-3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
5
Remove the fried chicken from the skillet and arrange in a single layer in a baking dish.
6
In a separate saucepan, melt the butter over medium heat.
7
Whisk in the flour to create a roux and cook for about one minute, stirring constantly.
8
Add the minced garlic and cook until fragrant, about 30 seconds.
9
Pour in the white wine and lemon juice to deglaze the pan, scraping up any bits from the bottom.
10
Slowly whisk in the chicken broth and pepperoncini juice until the sauce is smooth.
11
Bring the sauce to a simmer and let it cook for a few minutes until it has slightly thickened.
12
Top the chicken cutlets in the baking dish with a generous layer of shredded mozzarella cheese.
13
Ladle the hot sauce evenly over the chicken and cheese.
14
Arrange the whole pepperoncini peppers on top of the chicken.
15
Bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is hot.
16
Serve immediately, spooning extra sauce over the chicken. This dish pairs well with cooked pasta.
17
Garnish with fresh chopped parsley if desired.

Creamy Pepperoncini Chicken Francese

Ingredients

15 Ingredients

Instructions

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