How to make
The chicken breasts are halved horizontally from their thicker part, without completely splitting them, to create the so-called butterfly. Place them between two sheets of fresh foil and with a thick, flat-bottomed pot, pound them without tearing them.
Break the eggs into a bowl with salt, black pepper and beat with a fork. Chop the curly parsley, add and grate the parmesan. Mix everything with a fork until smooth. Pour the flour into a flat plate. Crush the garlic with a flat knife.
Heat olive oil, butter and cloves for flavor in a frying pan. Dip each butterfly in flour on all sides, tap off the excess and dip it in the egg mixture. Fry in the heated fat for 3 to 4 minutes per side at a moderate temperature on the stove. Remove. Remove the cloves.
Pour the wine and garlic into the same pan, add the juice of 1/2 a lemon and scrape the bottom of the pan with a wooden spoon to separate the pieces of chicken from it, add the broth, parsley and a little butter.
Let it simmer for a few minutes and add the chicken breasts. Cook for another 2 minutes, remove and serve. Pour a few spoons of sauce over it.
Fettuccine Alfredo
Cook the fettuccine according to the manufacturer's instructions. The dried tomatoes are strained and dried from the olive oil. Cut them into cubes.
Heat olive oil in a pan. Add chopped onion, pressed garlic, stir and cook until the ingredients soften. Add the cream, salt and black pepper and leave it for a few seconds, stirring until it boils on the stove.
Add the cooked fettuccine, grated parmesan and diced sun-dried tomatoes. Stir and remove from the heat, sprinkle with chopped parsley. Serve.
The Chicken Francese with Fettuccine Alfredo Side Dish is very tasty!
Note: An extremely tasty a la minute, the important thing is to prepare it for the exact specified frying time of the chicken. It becomes juicy, fluffy and aromatic.
The side dish is very appropriate, although fettuccine Alfredo is also prepared with diced bacon, but in this case it would have been too heavy and I decided to just prepare them with sun-dried tomatoes, which added a wonderful flavor from the acidity and aroma of the tomato.
