Chicken Francese

01Method

1. 1

   Remove the tenderloin from each chicken breast half, then slice each half into two thinner pieces. Pound all pieces, including the tenderloins, to about 1/4 inch thickness.

2. 2

   Place the chicken in a bowl and add enough milk to fully submerge the pieces. Let soak for 30 minutes.

3. 3

   Combine bread crumbs, Pecorino Romano, and parsley in a separate bowl. Lift the chicken from the milk and coat each piece thoroughly in the bread crumb mixture.

4. 4

   Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

5. 5

   Warm olive oil in a large skillet over medium heat. Brown the chicken pieces for 2 to 3 minutes per side, then arrange them in the prepared baking dish. Season with salt and pepper and lay lemon slices over the top.

6. 6

   Pour the wine into the same skillet with the leftover drippings and bring to a boil, scraping up the browned bits from the bottom. Stir in broth and lemon juice and continue boiling until the liquid reduces by half, about 5 to 10 minutes. Pour the sauce over the chicken, then drizzle the orange liqueur on top.

7. 7

   Bake until the sauce is bubbling and the chicken is fully cooked through with clear-running juices, approximately 20 to 25 minutes.